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Tue May 27, 2014 6:22 pm |
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I can't believe that I haven't already posted this here! We had it for dinner last night; it's perfect for summer. (You can make the topping in larger batches and store it in a tightly covered container to snack on or use for more salad later. Same goes for the dressing.)
SALAD
1 bag of coleslaw (Asian or broccoli coleslaw works just as well.
8-10 oz. cashews (I never measure this; I just toss them on the cookie sheet 'til they look like enough. I really like cashews.)
2 pkgs ramen noodles (Oriental flavor)
1 bunch of scallions
DRESSING
6 Tbsp cider vinegar
4 Tbsp sugar
1 noodle flavor packet
1 cup vegetable oil (I've used olive and sunflower oil; both are good.)
Preheat oven to 350 degrees. Break up noodles, and lightly brown with cashews on a cookie sheet.
Chop scallions, mix with coleslaw.
Whisk dressing ingredients together.
To serve: Plate coleslaw, sprinkle with noodles and cashews. Pour on dressing. Serve immediately.
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 Dedicated Citizen
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Wed Dec 24, 2014 5:59 pm |
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After looking up a few recipes I'm going to try I felt like I needed to post them...
Hershey's Hot Chocolate
Ingredients
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
Dash salt
1/3 cup hot water
4 cups (1 qt.) milk
3/4 teaspoon vanilla extract
Miniature marshmallows or sweetened whipped cream (optional)
Directions
1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.
2. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.
VARIATIONS: Add one of the following with the vanilla extract:
SPICED COCOA: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.
MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.
CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.
SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee.
COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.
SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute nonfat milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.
CANADIAN COCOA: 1/2 teaspoon maple extract.
MICROWAVE SINGLE SERVING: Combine 1 heaping teaspoon HERSHEY'S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve.
And... My quest to make butterbeer this holiday season continues...
Butterbeer
2 liter cream soda
2 tablespoons Butter extract
2 teaspoons rum extract
*drop the extracts into the 2 liter bottle, put on cap and slowly rotate until combined.
Cream topping
1 7oz container of marshmallow creme
1 cup whipping cream
1 teaspoon rum extract
*add all items together in an electric mixer and combine until smooth.
Pour the butterbeer into a glass, drizzle with the cream topping, and enjoy!
And, a second butterbeer recipe:
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda
Instructions
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
Butterbeer recipes courtesy of The Orlando Informer
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Fri Dec 26, 2014 1:06 am |
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This is the casserole I made for our Christmas breakfast: http://allrecipes.com/recipe/overnight-blueberry-french-toast/detail.aspx
Blueberry French Toast Casserole
Ingredients
Casserole
12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
Glaze/Topping
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions
1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
It is supposed to make 10 servings.
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 Dedicated Citizen
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Thu Jan 01, 2015 9:30 pm |
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I really should find the time to practice cooking. I want to learn family recipes, plus I am gluten sensitive - so I should learn to make stuff to eat that is gluten free.
It is so annoying to try and eat only gluten free things. v.v When you read the labels on packages far to many say that they have been cross contaminated with wheat. >.<
I have started copying a few recipes already, but have been very busy at work, and with chores lately.
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My Exchange Thread - Buying Some Old Rares
My Quest for Wings
Vote for me?
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Tue Mar 17, 2015 10:24 pm |
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For the topping:
1/4 cup sugar
1/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
pinch cloves
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
2 teaspoons pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a dinner plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with your hands to mix, it’s the easiest way to get the dough to come together.
With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
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Vegan Chocolate Chip Speculoos Cookie Bars
adapted from the wonderful Connoisseurus Veg
Ingredients
1/4 cup + 2 tbsp. non-dairy milk
2 tbsp. ground flax seed
10 tbsp. vegan margarine
1 cup brown sugar
1 cup smooth cookie butter
2 tsp. vanilla extract
2 cups flour (half all purpose, half soft whole wheat)
1/2 tsp. salt
2 tsp. baking powder
1 tsp. ground cinnamon
1 10-12 oz. bag vegan chocolate chips like Enjoy Life chocolate chunks
Directions
Mix flax with with milk and let stand until thickened. Preheat oven to 325 degrees F and grease a 9x13 inch pan. In a large bowl sift together flour, cinnamon, and baking powder.
Meanwhile, in a sauce pan over med-low heat melt the margarine and cookie butter. Once those two are completely melted remove from heat and add the vanilla and flax mixture.
Add the wet ingredients to the dry and mix until just combined then fold in the chocolate chips.
Spread into the pan and bake for 25 mins.
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Frosted Eggnog Cookies
vegan (adapted from Cooking Classy)
makes 2 dozen cookies
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
3/4 cup vegan margarine
1/2 cup sugar
1/2 cup light brown sugar
3 tsp egg replacer powder mixed with 1/4 cup water (or 2 eggs, for non-vegan)
1 tsp vanilla
1/2 cup coconut milk eggnog (Silk soynog works too, or just regular eggnog)
Frosting
1/2 cup vegan margarine
3-5 tbsp eggnog
3 cups powdered sugar
You know the drill- preheat the oven to 350ºF (175ºC) and line two baking sheets with parchment paper.
In a large bowl, cream together the margarine and sugars with a fork until fluffy. Whisk in the egg replacer, vanilla and eggnog. Sift in the flour, baking powder and spices and mix until combined. Scoop out the cookie dough by the tablespoon and roll into balls before flattening onto the baking sheet. Bake for 12-15 minutes.
While the cookies are cooling, prepare the frosting by combining the ingredients in a food processor. Start with 3 tbsp of eggnog and add more as needed until the frosting is thick and creamy. Once the cookies are completely cool, frost generously and top with a sprinkle of nutmeg.
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Vegan Dark Chocolate Chip Marshmallow Cookies
Adapted from The Unintentional Vegan
Ingredients:
1½ cups Whole Wheat Flour
1 tsp Baking Powder
½ tsp Cinnamon
¼ tsp Salt
2 tbsp Dark Cocoa Powder
¼ cup Agave Nectar
¼ cup Brown Sugar
1 tsp Vanilla
½ cup Applesauce
¾ cup Unsweetened Original Almond Milk
4 Vegan Marshmallows, chopped
¼ cup Vegan Chocolate Chips
Directions:
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, mix together all of the dry ingredients (except for the marshmallows and chocolate chips). In a separate bowl, whisk together the wet ingredients, including the sugar.
Pour the wet mixture into the dry and mix together until well-combined. Add chocolate chips and marshmallows and mix just until they are evenly mixed throughout the dough.
Drop a tablespoon of dough onto a greased cookie sheet or silpat. Gently flatten with the back of the spoon as the cookies don’t spread too, too much.
Bake for 12-14 minutes or until marshmallows begin to brown.
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Strawberry Walnut thumbprint Cookies
The combination of aromatic almond extract and strawberry jam is a match made in heaven. What I really love about these vegan Thumbprints is the texture from the pecans and walnuts. Of course, the fruity, gooey middle is impossible to resist!
Adapted from Eat, Drink, & Be Vegan
Yield: 14-16 cookies.
Ingredients:
3/4 cup + 2/3 cup stone-ground kamut flour* see flour note below
1/2 cup walnuts, finely crushed or processed in food processor
3 tbsp sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1/4 cup + 1 tbsp pure maple syrup
2 tbsp brown rice syrup
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1/4 cup coconut oil, melted
3 tbsp almond milk
Approx 1/3 cup strawberry jam
1/2 cup pecans, crushed or processed
Directions: Preheat the oven to 350F. Line a baking sheet with parchment or non-stick mat.
In a large bowl combine the flour, crushed walnuts, sugar, baking powder, cinnamon, and salt and whisk until combined.
In a separate bowl, combine the wet ingredients: maple syrup, melted coconut oil, vanilla, almond extract, brown rice syrup, and almond milk. Stir well.
Add wet mixture to dry mixture and stir until just combined.
Roll the dough into balls. Now very lightly dip your fingers in a cup of water, tap off excess, and then roll the ball in your wet fingers. Now roll the ball in the crushed/processed pecans. This little bit of water helps the pecans stick to the ball. Now place the ball that is now covered in crushed pecans onto the baking sheet.
With your thumb and finger press a large well (approximately 3/4 inch in diameter) into the center of each ball (but don’t go all the way through!) and shape it with your fingers, pinching the edges as you go around. Fix any cracks that may form in the dough with your fingers.
Fill the hole with a generous amount of jam- about 1/2-1 tsp. Place cookies about 1 inch apart.
Bake in the oven at 350F for 17-18 minutes. The cookies should be slightly firm to touch. Cool for about 15 minutes on the baking sheet. Now, chill in the fridge for about 30 minutes before serving. My favourite way to eat them is cold, straight from the fridge as the flavours seem to pop more! The cookies are also really good from the freezer too.
Flour Notes: I tried various flours and the stone-ground kamut was superior in texture and taste. Kamut flour yields a dense, almost caramel-like interior. I also tried 3/4 cup white flour and 2/3 cup whole wheat flour and the result was cake-like so it was not my favourite. I also tried whole wheat pastry flour and this was a huge flop. The cookie was very wet, spread out too much, and didn’t set so I do not suggest subbing in WWPF in this recipe unless you are willing to undergo a few trials and adjust the liquid amount. All in all, if you want the best outcome, use stone-ground kamut flour. You may be able to sub in all-purpose for the Kamut, but I am not sure if the flour amount would need to be adjusted or not.
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Orange Spice Holiday Cookies
vegan, makes 12-17 cookies depending on size
dry:
1 1/2 cups wheat flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
wet:
3/4 cup organic sugar
1 tsp vanilla extract
3 Tbsp Earth Balance buttery spread, softened
1/2 cup orange juice
1/3 cup canned pumpkin, unsweetened
3 Tbsp soy milk
1 tsp orange zest + extra pinches for tops of cookies as desired
optional: 1 tsp flax seeds (helps to bind a bit more)
1/2 cup sugar for rolling the cookie dough balls in + citrus zest for garnish
Directions:
1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
2. Combine flour, baking powder, spices, salt.
3. Soak optional flax seeds in juice for a few minutes – until gel forms a bit. Add in the soy milk, vanilla extract, sugar, pumpkin and softened Earth Balance. Whip until smooth.
4. Fold into the dry mixture. Fold until smooth. Fold in the orange zest – or add zest in pinches over top cookie dough balls if you’d prefer.
5. Place dough in the freezer for at least ten minutes — this step is optional but will allow you to form more perfect balls of dough for “prettier” cookies.
6. Scoop dough and shape into balls; roll the balls generously in your dry sugar mixture.
7. Bake at 375 for about 15 minutes or until edges begin to crimp and brown. These cookies will firm up quite a bit as they cool. They become chewy yet stay moist.
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RAW ALMOND LINZER COOKIES WITH CHERRY FILLING
Filling
2 cups frozen cherries, thawed
1/2 tsp lemon juice
2-4 medjool dates, soaked 30 minutes
4 tsp chia seeds
Dough
1 1/2 cups raw almonds
1/2 cup unsweetened shredded coconut
Small pinch of fine sea salt
8 medjool dates
2-3 tbsp raw almond milk
Sprinkles
1/4 cup unsweetened shredded coconut
1 tbsp cherry juice
Prepare the filling by separating the thawed cherries from the cherry juice; reserve juice in a small bowl. Add the cherries to the container of a high speed blender (such as a Vitamix), along with 2 tablespoons of the reserved cherry juice, lemon juice, and the dates (the more dates you add, the sweeter it will be). Blend on high speed for 30-40 seconds, or until semi-smooth. Transfer to a bowl and stir in the chia seeds, then cover and chill in the refrigerator for at least two hours.
In a food processor fitted with the S blade, blend the almonds, coconut, and salt into a fine meal. Add the dates and process until combined. Add the milk and blend for 30 seconds, just until the dough is smooth. Pat dough into a disc and wrap with plastic. Refrigerate for at least 30 minutes.
When both the dough and filling are ready, line a large cookie sheet with parchment paper; set aside. Line a flat surface with parchment paper and sprinkle with raw nut meal. Roll out the dough until it’s about 1/4″ thick. Using a round 2″ cookie cutter, cut out as many cookies as you can and carefully transfer them to the lined baking sheet. Repeat process with remaining dough scraps. When you’ve finished cutting the dough, use a small heart cutter to cut the centers out of half of the cookies (don’t remove the centers just yet) and freeze for 20 minutes. Once the cookies have frozen, remove the heart centers and spread the uncut cookie halves with about 1 heaping teaspoon of cherry filling and sandwich with the cutout tops. Freeze on cookie sheet for an hour, then transfer to an air tight container. Cookies will keep in the refrigerator for up to five days, or in the freezer for up to six weeks. If freezing, allow cookies to thaw for 15 minutes before serving.
Just before serving, stir together the coconut and cherry juice and sprinkle over the exposed jam centers.
Yield: 18 linzer cookies
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@Angel Spirit Girl: Would you like me to find a few gluten free recipes?
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Thank you guys for keeping the recipe club alive~ 
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Tue Mar 17, 2015 11:11 pm |
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Easy Crock Pot Potato Soup
Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.
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Vote For My Avi? http://www.zantarni.com/av_voting/index.php?av=124243
Quest thread: http://www.zantarni.com/shadowfoot-s-quiet-quest-updated-t41947.html
http://www.zantarni.com/pets/mestopheles.html
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Wed Mar 18, 2015 7:27 pm |
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I found this recipe when I was looking for a way to get rid of the shredded coconut we had sitting around. Turns out this is the best way ever to make chicken breasts! My mother loved it, and she usually dislikes white meat! 
Crispy Coconut Chicken Tenders
Ingredients:
1 large boneless, skinless chicken breast (I used 2...worked out fine)
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
3/4 cup white flour
2 large eggs
2 teaspoons soy sauce
1 1/4 cups panko bread crumbs (for the panko, I just toasted 2 slices of white bread and grated them with a hand grater)
1/2 cup unsweetened shredded coconut
1/4 cup coconut oil
Preheat the oven to 400°F. Slice chicken breast into strips. (about 1 1/2 inches wide and 3 to 4 inches long). Place flour in a wide, shallow bowl. Lightly beat eggs and soy sauce in another shallow bowl. Combine panko and shredded coconut in a third bowl.
Heat coconut oil in a large skillet over medium-high heat. Working with 1 piece of chicken at a time, dredge chicken in flour, shaking off excess, then dip into eggs, allowing excess to drip back into the bowl. Next, dredge chicken in the panko-coconut mixture, pressing slightly to adhere the coating. Continue with remaining chicken.
Fry 3 to 4 tenders at a time for 2 to 3 minutes on each side, until golden brown, then use a slotted spatula to transfer the chicken to a baking sheet. Repeat with remaining pieces. Bake the chicken pieces for about 5 minutes, until just cooked through. Serve immediately, with lime wedges, if desired.
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Sun Apr 05, 2015 4:55 am |
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Chai Spice Snickerdoodles:
For the topping:
1/4 cup sugar
1/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
pinch cloves
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
2 teaspoons pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a dinner plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with your hands to mix, it’s the easiest way to get the dough to come together.
With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
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Pumpkin Latte:
Original recipe makes 4 servings
1 cup pumpkin puree
1 quart milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.
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Blueberry Strata:
Strata:
cooking spray
1 loaf French bread, cubed
1 1/2 cups blueberries
2 (8 ounce) packages cream cheese, cut into 1/2-inch cubes
12 eggs
1/3 cup maple syrup
2 cups milk
Blueberry Syrup:
1 1/2 cups white sugar
3 tablespoons cornstarch
1 1/2 cups water
1 1/2 cups fresh blueberries
1 1/2 tablespoons butter
Directions
Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.
While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.
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Sun Apr 05, 2015 3:17 pm |
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Just a reminder that copy/pasting large bodies of text is not permitted, as it is considered a cheat of the spirit of the event. If you want to share an online recipe, LINK the website and let us know why you like it, what changes you may have made, etc... CHAT with your fellow players!
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Sun Apr 05, 2015 8:32 pm |
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It was shared by a family member so I don't know what site they came from, I just shared to share. And honestly, I hadn't know that an event started until after I shared. Won't happen again and thanks for the heads up, Tisiel. 
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Mon Apr 06, 2015 9:16 pm |
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A while ago, I decided to post a blueberry cobbler recipe I found online. I did the usual search...and it was gone!  I've done some searches since then, and finally decided I had to tweak a different recipe to get the same thing. (I'm picky about it because this was not only the best, but also the easiest blueberry cobbler I've ever had!)
Ingredients
1 stick melted butter
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat milk
1/2 cup sugar
1 teaspoon vanilla extract
2 cups blueberries & 1/3 cup sugar
Preheat oven to 350°F.
Combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.
Add the melted butter to the batter and stir to combine. Pour the batter into a greased cake pan. Toss the blueberries in 1/3 cup sugar (I used Splenda for this part; saves a few calories and tastes just as good.),and spread them across the top of the batter. DON'T PRESS THEM IN; the batter will rise up around the berries.
Bake until the top of the cobbler is browned and the batter around the fruit is completely set, 45 - 50 minutes . Cool for at least 15 minutes.
We've tried this with raspberries, too. It was amazing! We've had this recipe warm with ice cream and whipped cream, and cold the next day for breakfast. We ate this all last summer, and I'm looking forward to having it this summer as well. (And now that I've put it here, I won't have to worry about it going anywhere!  )
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Last edited by Paganbeer on Tue Apr 07, 2015 5:21 am; edited 2 times in total
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Tue Apr 07, 2015 1:32 am |
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 at Daku.
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Tue Apr 07, 2015 6:23 pm |
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@Paganbeer: That cobbler sounds wonderful! <3
@Tisiel: Thanks again. So how are you? Have any cooking tips to share?
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Wed Apr 08, 2015 4:04 pm |
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I'm well, how have you been? I'm going to be going over a couple of your recipes... some of them look really yummy! o3o
On my end, I've been kind of going on a smoothie kick of late. I'm finding it very addictive!
Lets see, the one my friend told me about has:
1 tbs each of flax seed and cocoa powder
1 cup each of coconut water and plain water. (they call for filtered, but whatever!  )
A banana, 5 cherries, and a 1/2 cup of blueberries.
It also calls for pitted dates, but I find they don't blend well, so you just end up with a glomp of sticky stuff at the bottom of the glass (yuck!), so I usually eat the required 3 while the rest is busy blending away.
My own little adjustment to it is I add a solid dollop of honey to the mix. It gives the smoothy a nice, warm sweetness that counters the fruits' tartness. (Especially right now, while the fruits are out of season, so I'm either buying them frozen, or fresh but imported, which usually results in a loss of flavor)
Once you have it all together, put it all in a blender (I use my Magic Bullet, it works a treat) and VOILA! A smoothy to be proud of!
The thing that makes me like this smoothy more is the lack of dairy, since I seem to have developed a lactose sensitivity. And any milk alternatives I find make the smoothies a little heavier, so this one's nice, light and very hydrating.
My friend insists it fills her up. I personally find I'm still hungry after, but I find myself craving a ton of protein. I don't know if that's normal or not... >___>
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Wed Apr 08, 2015 5:06 pm |
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Tis,I just tried something yesterday for the first time, and I thought it would be good for people who were lactose intolerant.
Orange French toast
3 eggs
3/4 cup orange juice (I used orange mango juice; it's what we had, and it's delicious!)
1 tsp orange zest (Or about that. I really can't be bothered measuring orange zest. Just grate the orange until you get sick of it.  )
Beat all three ingredients together. Dip bread in, cook in butter like normal french toast. Makes 6 slices. Serve with maple syrup.
This was delicious! I didn't think the orange taste would come through as much as it did.
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