Tuesday, November 16, 2010
If you are a granola fan, this is amazing and suprisingly easy. I got it from my friend Martha's magazine. We're close friends.
3 Tbsps unsalted butter
1/4 c. brown sugar
1/2 c. honey
2 tsps. vanilla
1 tsp. salt
1/2 tsp. cinnamon
1 c. water
4 1/2 c. rolled oats
1/2 c. wheat germ
1/2 c. bran
2 1/2 c. tropical trail mix ( like from costco, or i got mine at walmart for 4 bucks)
1/2 c. coconut
Preheat over to 250 degrees. Melt butter in saucepan over medium-low heat. Add sugar, and gook until melted. STir in honey, vanilla, salt, cinnamon and water. Add remaining ingredients and toss. Spread on two rimmed baking sheets. Bake stirring occasionally, until golden brown and dry, about 1 1/2 hours. Let cool on sheets. This can be stored in an air tight container for up to 3 weeks, but I doubt it'll last that long if you have a hungry husband. Enjoy! EMily
Sunday, October 3, 2010
You will need:
1 c. apple sauce
1/2 c. brown sugar
2 c. shredded zucchini
1/4 c. honey
2 tsp. vanilla
2 c. whole wheat flour
1/4 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
1 c. raisins if you want(you could try choco. chips)
1 c. chopped nuts
1/4 c. oats or wheat germ
Preheat oven to 350. Combine eggs, apple sauce, zucchini and vanilla. Mix welll. Add flour and rest of ingredients. Stir in nuts and raisins. Bake for 60 minutes. makes one loaf
Monday, September 13, 2010
Monday, September 6, 2010
Annie here. I just thought I would share with you a great recipe: especially for all those who are gearing up for a new school year and want some quick lunches! Since Josh is in Florida starting grad school, with a very busy schedule, and wifeless, I thought I would make him something he could pull out of the freezer every morning and have ready by lunch. So here they are:
Cast of characters: your favorite pizza dough recipe, pizza sauce, diced onions, hamburger, pepperoni, olives (yuck!), mushrooms, and cheese of course. You can make whatever kind you would like. With these ingredients I made Deluxe, Pepperoni mushroom, and Meat Lovers. I've also thought of Hawaiian, BBQ Chicken (use BBQ sauce instead of pizza sauce, and add some pineapple with the chicken and cheese and onions), Chicken Alfredo...so many choices!
Divide your pizza dough into equal pieces. I separated mine into eight pieces, which is how many pieces of pizza it makes. Roll out one of the sections into a circle. Spread sauce on both sides and then deck out half with the ingredients you want inside. Be generous with the pizza sauce so that it doesn't end up being dry. Moisten the edge of half the dough circle with dabs of water. Fold over the dough so that the moistened side lines up with the dry side. This will help seal the dough. Pinch it tight and place on cookie sheet.
Cook at 400 for about 15-20 minutes until crust is golden.
Let cool. Put in Ziplocs and throw in the freezer.
They will thaw during the day so that by lunch all you have to do is toss them in the microwave for about 3 minutes.
Wednesday, August 11, 2010
This is Sarah! The weather up here in Canada has been fantastic, so Dad, Abby, Don Holloway, and I decided to go fishing yesterday! It was amazing! We went to a "secret" lake, way out in the middle of no where, we actually had to carry the boat through a very small trail to reach the lake. Unfortunaly the photo uploader is being retarded, and my pictures are all mixed up, and there is nothing I can do about it, but once you catch your fish, gut them, and clean them, then cover the outsides with flour and salt and pepper, and fry them up in a frying pan. They'll be delicious! The lake was beautiful! There was a time where the fish weren't taking our hooks, but luckily we had some Diet Coke to keep us happy, and Abigail luckily had a good book to keep her happy! It was great!Oh and the hooks Don found for us were called "mormon girls" so he thought it would be funny for Abby, and I to fish with them! Unfortunaly we didn't catch anything on them, the spinners were our lucky hooks! Happy Fishing!
Thursday, July 15, 2010
- 1 1/3 cups sugar
- 7 large egg whites
- Pinch of salt
- 1 1/4 lbs. unsalted butter (I used salted, it doesn't seem to make too much of a difference), cut into tablespoon- sizes pieces, softened
- 2 tsp. pure vanilla extract
- Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer.
- Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
- Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract. Use immediately, or refrigerate in an airtight container for up to three days.
Sunday, July 11, 2010
Tuesday, July 6, 2010
On low heat melt chocolate in medium sized pan, pot, what exactly do you call it? I'm going to say pot. Melt the chocolate in a medium sized pot. Once the chocolate is melted, add 1/2 cup + 2 Tbs of margarine or butter. Melt.
Melt butter. Add 1 1/4 cup white sugar.
Stir, and melt.
Take one can evaporated milk and pour into chocolate mixture, while stirring.
Wednesday, June 30, 2010
- 3/4 c. Butter flavoured shortening ( must be butter flavor)
11/4 c. Firmly pack brown sugar
- 2 Tbsps Milk
- 1Tbsp Vanilla
- 1 Egg
- 1 3/4 c. Flour
- 1 tsp salt
- 3/4 tsp Baking soda
- 2 cups chocolate chips (best with milk chocolate instead of semi-sweet. You can mix it up with peanut butter chips, mint, butterscotch etc. anything will work).
- M&M's if you wish. I think it adds a nice touch.
First cream together the the shortening, sugar, vanilla and milk. Beat in the egg.
In a seperate bowl combine the flour, salt and baking soda and mix into shortening mixture just until combined.Stir in the chocolate chips. The dough will be alot wetter than most cookie doughs. It's almost like brownie dough. Don't worry, you added the right amount of flour. Chill in the fridge for an hour or in the freezer for 20 minutes. This will make it easier to work with. While they're chilling, go to the gym like i did to make yourself feel better for eating so much dough. By the time you get back, you'll feel all better and be ready to have some more.
I like to make monster cookies out of this recipe so i scoop out a little less than a 1/4 c, roll it into a ball, flatten it slightly and place onto a greased or parchment lined cookie sheet. This is kind of meticulous, but i'm a meticulous person when it comes to detail so i take the m&ms and press them on top of each cookie. Be generous because the cookie will spread out along with the m&ms on top.
Bake in a 375 degree oven for 8-10 minutes. The time will vary depending on the size of your cookies. Cool on a wire wrack if you can wait that long.Look at that. Perfection. This should be in a museum.
Tuesday, June 29, 2010
Here's what you need. 3 cups of cold water, 3/4 cup of sugar or splenda and a bunch of key limes.
First roll the limes between your hand and the counter with pressure. This makes it easier to get all the juice out. Cut them in halves. Next squeeze all the juice out either with your hands or a juicer(i got mine at walmart and it works really well). Squeeze enough juice to make one cup. Don't worry about seeds because you'll strain the juice as you pour it into a pitcher.Pour the strained juice into a pitcher of 3 cups of cold water. Next add the sugar and stir. If it's too tart just add some more sugar.There you have it. Homemade limeade. Mmm!
Sunday, June 27, 2010
Here's what you need.
1/2 c. softened BUTTER
2/3 c. brown sugar1egg
1/2t. vanilla3/4 c. all-purpose flour
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1 1/2 c. rolled oats
First, cream together the butter, egg and vanilla.
Add the brown sugar and mix until smooth.
Next combine the flour, salt baking soda and cinnamon in a separate bowl and add to the butter mixture.
Stir in the walnuts, oatmeal and of course, the raisins.
The dough should look like this. Yum. You may want to put your finger in it and taste it. You probably should. Maybe once or twice or 10 times.
The secret to thick cookies is to chill them. Do this in the fridge for an hour, or if you're impatient like me, put the dough in the freezer for about 15-20 minutes.
While the dough is chilling, preheat the oven to 350 degrees. Feel free to laugh at my old, fake metal flaking temperature adjuster.
Roll the chilled dough into 1 1/2 '' balls and place on a parchment-lined or greased cookie sheet and bake for 8-10 minutes. DO NOT OVER COOK! just keep checking on them.