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 Posted: Wed Dec 14, 2011 8:12 pm
jellykans Camwen Soakinwett Ran this in the restaurant today...Seemed to get a great reaction from it so I figured maybe whoever would like to give it a try! Very Summer-y style soup served chilled of course razz Fresh Peach and Yogurt Soup
2 lbs Fresh Peaches 12 fl. oz. Dry white wine 2oz. Honey 1 fl. oz. Lemon Juice 1/8 tsp.Cinnamon 4oz. Plain Nonfat yogurt Heavy cream TT ( or which ever grade milk/cream u would like..but note it will come out slightly thinner which is still fine) *TT- To taste Pistachios finely chopped -As needed 1.Pit and chop peaches with skin on. Place in a nonreactive sauce pan along with the Honey,wine, and lemon juice. Simmer for 30 minutes covered. 2.Puree peach mixture in a blender and after wards strain and chill. 3.Stir in cinnamon, yogurt, and heavy cream. 4.Serve in chilled bowls and garnish with finely chopped pistachios....If u dont like pistachios just dont add them heart Makes 1 quart of chilled soup I made this today and it was a big hit - especially with the kids. My son said it was the best soup he ever had. 4laugh For people like me, you can add apple juice instead of wine. *Toddles off with recipe in hand.* Yes I should have mentioned that it's good with apple juice too! It's slightly sweeter that way.
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Posted: Wed Dec 14, 2011 8:14 pm
sorullo6 cooking with ur partner is the sexiest thing u can ever do. even if the food ends up tasting like sh!t u will have a blast There speaks the wisdom of experience. I suggest tying a ribbon about a wrist on each of you during the meal and then enjoying...dessert...together. ^^
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Posted: Wed Dec 14, 2011 8:17 pm
Camwen jellykans Camwen Soakinwett Ran this in the restaurant today...Seemed to get a great reaction from it so I figured maybe whoever would like to give it a try! Very Summer-y style soup served chilled of course razz Fresh Peach and Yogurt Soup
2 lbs Fresh Peaches 12 fl. oz. Dry white wine 2oz. Honey 1 fl. oz. Lemon Juice 1/8 tsp.Cinnamon 4oz. Plain Nonfat yogurt Heavy cream TT ( or which ever grade milk/cream u would like..but note it will come out slightly thinner which is still fine) *TT- To taste Pistachios finely chopped -As needed 1.Pit and chop peaches with skin on. Place in a nonreactive sauce pan along with the Honey,wine, and lemon juice. Simmer for 30 minutes covered. 2.Puree peach mixture in a blender and after wards strain and chill. 3.Stir in cinnamon, yogurt, and heavy cream. 4.Serve in chilled bowls and garnish with finely chopped pistachios....If u dont like pistachios just dont add them heart Makes 1 quart of chilled soup I made this today and it was a big hit - especially with the kids. My son said it was the best soup he ever had. 4laugh For people like me, you can add apple juice instead of wine. *Toddles off with recipe in hand.* Yes I should have mentioned that it's good with apple juice too! It's slightly sweeter that way. Martinelli's Sparkling Apple Cider is festive, flavorful, and not quite so sweet. Don't know how widely it's available, but it's popular in San Francisco Bay Area. Idk, but Gingerale might be a viable alternative.
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Posted: Wed Dec 14, 2011 8:33 pm
jellykans Camwen jellykans Camwen Soakinwett Ran this in the restaurant today...Seemed to get a great reaction from it so I figured maybe whoever would like to give it a try! Very Summer-y style soup served chilled of course razz Fresh Peach and Yogurt Soup
2 lbs Fresh Peaches 12 fl. oz. Dry white wine 2oz. Honey 1 fl. oz. Lemon Juice 1/8 tsp.Cinnamon 4oz. Plain Nonfat yogurt Heavy cream TT ( or which ever grade milk/cream u would like..but note it will come out slightly thinner which is still fine) *TT- To taste Pistachios finely chopped -As needed 1.Pit and chop peaches with skin on. Place in a nonreactive sauce pan along with the Honey,wine, and lemon juice. Simmer for 30 minutes covered. 2.Puree peach mixture in a blender and after wards strain and chill. 3.Stir in cinnamon, yogurt, and heavy cream. 4.Serve in chilled bowls and garnish with finely chopped pistachios....If u dont like pistachios just dont add them heart Makes 1 quart of chilled soup I made this today and it was a big hit - especially with the kids. My son said it was the best soup he ever had. 4laugh For people like me, you can add apple juice instead of wine. *Toddles off with recipe in hand.* Yes I should have mentioned that it's good with apple juice too! It's slightly sweeter that way. Martinelli's Sparkling Apple Cider is festive, flavorful, and not quite so sweet. Don't know how widely it's available, but it's popular in San Francisco Bay Area. Idk, but Gingerale might be a viable alternative. ooooh good idea
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Posted: Wed Dec 14, 2011 9:09 pm
Camwen jellykans Camwen jellykans Camwen Soakinwett Ran this in the restaurant today...Seemed to get a great reaction from it so I figured maybe whoever would like to give it a try! Very Summer-y style soup served chilled of course razz Fresh Peach and Yogurt Soup
2 lbs Fresh Peaches 12 fl. oz. Dry white wine 2oz. Honey 1 fl. oz. Lemon Juice 1/8 tsp.Cinnamon 4oz. Plain Nonfat yogurt Heavy cream TT ( or which ever grade milk/cream u would like..but note it will come out slightly thinner which is still fine) *TT- To taste Pistachios finely chopped -As needed 1.Pit and chop peaches with skin on. Place in a nonreactive sauce pan along with the Honey,wine, and lemon juice. Simmer for 30 minutes covered. 2.Puree peach mixture in a blender and after wards strain and chill. 3.Stir in cinnamon, yogurt, and heavy cream. 4.Serve in chilled bowls and garnish with finely chopped pistachios....If u dont like pistachios just dont add them heart Makes 1 quart of chilled soup I made this today and it was a big hit - especially with the kids. My son said it was the best soup he ever had. 4laugh For people like me, you can add apple juice instead of wine. *Toddles off with recipe in hand.* Yes I should have mentioned that it's good with apple juice too! It's slightly sweeter that way. Martinelli's Sparkling Apple Cider is festive, flavorful, and not quite so sweet. Don't know how widely it's available, but it's popular in San Francisco Bay Area. Idk, but Gingerale might be a viable alternative. One last post...am not focused on one thing, and it shows. ^^ Martinelli's is nonalcoholic an is a good replacement for champagne, both as a beveredge and in cooking. And pousing gingerale over a half gallon of lime sherbet makes a lovely punch that also stays cold without getting watery. (Old Kansas favorite - it's a dry state. And we only add vanilla to eggnog, not even rum flavoring. Carrie Nation and John Brown were from Kansas, lol. ooooh good idea
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Posted: Thu Dec 15, 2011 10:06 am
jellykans One last post...am not focused on one thing, and it shows. ^^ Martinelli's is nonalcoholic an is a good replacement for champagne, both as a beveredge and in cooking. And pousing gingerale over a half gallon of lime sherbet makes a lovely punch that also stays cold without getting watery. (Old Kansas favorite - it's a dry state. And we only add vanilla to eggnog, not even rum flavoring. Carrie Nation and John Brown were from Kansas, lol. All great info smile Thanks! And keep posting as much as you want wink 
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Posted: Sun Dec 18, 2011 7:16 am
gaia_nitemareleft Ok, here's one recipe that I've tweaked together. I've tried to convert the amounts into US amount but I'm not sure if they are right so I've kept our metric measures as well. whee **************************************************** Lilygwens Christmas Cupcakes (about 24 cupcakes) 200 grams (0.44 lbs) butter or baking margarine 2 1/2 dl (~1 cup) sugar 3 eggs 1/2 dl (0.2 cup) milk 3 3/4 dl (1.6 cup) flour 3 tbl spoon dark chocolate powder 1 teaspoon baking bowder 1 teaspoon vanilla sugar about 2 tbl spoon of ready "gingerbread spices" (cinnamon, ginger, carnation, cardamom) about 200 grams (044lbs) of plum marmalade or other fruit marmelade Mix the melted butter and sugar together. Mix the eggs into it one by one. Mix all the flours together and then carefully blend them into the batter with the milk. Make sure the batter is mixed evenly. Use big cupcake molds (we call them American cup cake molds in here smile ) Put about half a table spoonfull of the batter into the mold. Then put about teaspoon of the plum marmelade or other marmelade and then put another table spoonful of the cupcake batter over the thing. This way the marmelade will end up in the middle and the cupcakes will have a tasty core. Bake the cupcakes in about 200C (392F) for 20 minutes. Be careful with the cupcakes. The core stays hot for a while so don't burn our mouth with them! ******************************************************* I'm not sure if you have ready gingerbread spice mixes in there but if you don't have it and you don't have all those ingredients then using just cinnamon gives the cupcakes nice, Christmassy taste. Also, in here it's traditional Christmas dessert to make these kind of plum marmalade and buff pastry pies so the plum marmalade is really something that for me makes the thing taste like Christmas. gaia_angelright
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Posted: Sun Dec 18, 2011 3:45 pm
These Butterbeer recipes are from MelodyUnchained smile Quote: I have 2 different versions of butterbeer, one takes a lot of time but is very yummy the other is super easy and will get you sloshed in no time! The Easy Butterbeer Served cold In a glass add (in this order) 1 hardy shot of vanilla vodka (I prefer Cupcake Vodka - Frosting) 1 Can cold Cream Soda A good dollop of butterscotch topping (about 1Tbs) Mix to combine (it will froth) The next is the Universal Park's Butterbeer recipe that I have tweeked heavily and (of course) made alcoholic Can be served cold by letting the brown sugar mixture cool or serve warm by making sure the cream soda is room temp and using the mixture after letting it sit for about 5 minutes (as long as it takes you to make the topping) 1 1/2 cup light brown sugar 4 tablespoons water 8 tablespoon butter 1/2 teaspoon salt 1/2 teaspoon cider vinegar 3/4 cup heavy cream, divided bourbon cream soda 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, 1/4 cup bourbon and 1/4 heavy cream In a medium bowl, combine 6 tablespoons of the brown sugar mixture, a splash of bourbon and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until soft peaks (abt 2-3 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 and a shot of bourbon 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.
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Posted: Sun Dec 18, 2011 4:42 pm
i'm so frustrated. i want to make this dessert but can't find or remember the recipe. the crust is this fluffy crust. i remember having to boil it and then when you bake it it ends up with these huge puffs in it. then on top you mix vanilla and butterscotch pudding and then drizzle with caramel.
oh my goodness it is the best. but i can't find my recipe and i don't know how to make the crust *sobs*
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Posted: Thu Jan 19, 2012 12:33 pm
SWEET! I love getting new recipe's down! Here is one of mine that I discovered by accident.
Zach's Healthy Style Tuna Salad
Recommended: Blender with Mince Setting or a Chef's Rival
1 bag of Spinach
1 bag of Broccoli Slaw Mix (Often found at Kroger or Aldi)
(If unavailable, Broccoli stalks, Carrots, and Red Cabbage will work)
1-2 Cans of Tuna (Water preserved preferred)
Italian Dressing (That's right, no Mayo with this baby)
This is pretty straight forward and simple. You place amounts of the veggies and tuna in the blender/Chef's Rival to be finely minced. If you dont have either of these, it will be a chore, but you can mince it all by hand with some hard work, and trust me, it is worth it. Once minced, it will be in a kind of paste form, a little breaky. Just place in a tupperware bins and add only a little bit of Italian Dressing for flavor and to help hold it all together. Mix it in and presto, you have a healthy little treat for snack crackers or a good lunch in sandwiches. Goes great with wheat crackers and 12 grain breads.
I plan on making it again this weekend, so I'll take a pic of what it looks like once its done and put it up here.
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Posted: Sun Jan 22, 2012 11:36 am
Ooooh! That one sounds awesome!! Thanks Zach. I'll definitely be trying it.
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Posted: Mon Jan 23, 2012 9:36 am
I'll post a few more of my recipe's when I have the time, gotta get work handled up on first
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Posted: Mon Jan 23, 2012 7:56 pm
Here is a really good stew and healthy too!
Moroccan Stew
SPICES
1 tsp Cinnamon
1 tsp ground cumin
1/2 tsp ginger
1/4 tsp cloves
1/4 nutmeg
1/4 turmeric
1/8 curry powder
1 tsp salt
1 Tb Butter
1 sweet onion Chopped
2 C finely shredded Kale
56 oz vegetable broth
1(14.5oz) can of diced tomatoes UNDRAINED
1 Tb honey
4 large carrots chopped
2 sweet Potatoes peeled and diced
3 large potatoes diced
1(15 oz) can Garbanzo beans
1/2 C dried apricots chopped
1 C lentils rinsed
1 tsp ground black pepper, to taste
1. Combine cinnamon, cumin, cloves, ginger, nutmeg, turmeric, curry powder and salt in a large bowl.
2. Melt butter in a large pot over medium heat. Cook onion in the butter until soft and just beginning to turn brown, about 5 to 10 min. Stir in shredded Kale and spice mix, cook for about two min or until kale begins to whither and spices are fragrant.
3. Pour vegetable broth into the pot. Stir in remaining ingredients and bring to a boil then reduce heat to low.
4. Simmer stew for 30 min or until the lentils and vegetables are cooked and tender. season with pepper and serve.
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Posted: Wed Jan 25, 2012 11:42 am
Im gunna have to try that once money allows for the ingredients
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Posted: Wed Jan 25, 2012 11:53 am
Apple Tarts
This is one of my own creations that I made up myself.
1 pkg phyllo dough (normally found in the frozen dessert section)
8 gala apples peeled, seeded, and cut into 3/4 cubed (I cut the apple in half, then each half into 4ths then those in half. They're bite sized basically.)
1 1/4 cup water
3 1/2 cup sugar
3 Tablespoons cinnamon
4 Tablespoons melted butter for phyllo dough top
1 bottle caramel sundae sauce
1. Pre-heat oven with rack in the middle, to 400 F. Butter muffin pan so that nothing sticks.
2. In a large deep skillet, bring to boil water and sugar. Let boil at high heat until sugar starts browning (About 15 minutes, though it wasn't really brown. So add cinnamon at 15 minutes.) Add apples and let simmer 5 to 10 minutes, stirring frequently until a slight foam develops on top. Turn the heat off.
3. Take three - four sheets sheets of the Phyllo dough and lay it out. Take a pizza cutter and cut the sheet into fourths. Stuff the three - four sheets in each muffin slot.
4. Put apples and syrup evenly in the dough and twist slightly, brush with melted butter so when it cooks it won't slip open. Place on a baking sheet in case the syrup spills over.
5. Bake in oven for 15 to 20 minutes until the pastry is golden. I cooked it for 16 minutes and it was perfect.
Let cool 2 minutes before removing for tin. Twist and pull gently and they should slide right out.
Serve hot with vanilla ice cream and caramel if desired. Or any ice cream of your choice.
Enjoy!
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