Memories and healthy recipes for your dinner table.
On Saturday or Sunday morning I like to make omelets as a way to use up left over vegetables. Ideally to make this recipe for potatoes and asparagus omelets use precooked cubed potatoes and steamed asparagus to cut down on cooking time. If leftovers are …
2 tablespoons granulated sugar 1 1/4 cup whole milk 5 eggs 1 (8 ounce) can sweetened condensed milk 1 teaspoon Vanilla Extract Pinch of Salt 1 strip lemon peel (1/4†wide) Caramelized Sugar (recipe below) 1 whole cinnamon stick Combine whole milk and condensed milk …
This is a recipe given to me by my sister, Allison. These granola grain cookies are a variation of the Anzac biscuits; a thin chewy cookie from the early 1900’s.
“Anzac biscuits (originally called Soldiers’ biscuits) came into being around 1915 (during World War I) when soldiers’ wives and/or mothers would bake and send the biscuits to the troops stationed overseas. The biscuits were ideal, because they were cheap to make (remember that it was the Great Depression), non-perishable (Anzac biscuits contain no eggs or milk) and so didn’t need refrigeration, and gave the men some added nutrition and sustenance.”
“After the landing of Australian and New Zealand Army Corps (ANZACs) in Gallipoli, the biscuits were renamed in honour of those brave soldiers who landed that fateful 25th day of April on the coast of Turkey, now known as Anzac Cove.” –AnzacBiscuits.net–
The brewers yeast is optional. It’s use is only meant to add additional nuttrients. Do not confuse brewers yeast with baking yeast. Baking yeast is meant to be used in dough and should never be ingested. Brewers yeast is a nutritional supplement found in health food stores and may be used in it’s raw form in batters and as flavoring on popcorn.
Allow cookies to cool completely before snacking.
Source:
1 cup all-purpose or whole wheat pastry flour, plus 1/2 cup flour, optional, for more cake like texture
1 cup desiccated coconut
1 1/2 cup rolled oats
1 1/2 cup rice crispy
1 cup brown sugar
6 tbsp 1/2 cup butter, cut into little cubes
1/2 cup golden syrup or honey
1 teaspoon baking soda
2 tbs flaxseed meal
4 tbs water
2 Liberal tbsp brewers yeast
1 tsp vanilla
1 tbsp Protein powder
1 cup choc chips, nuts and/or dried fruit
Preheat oven to 350F degrees.
In a 1/4 cup measuring cup pour in 2 tablespoons flaxseed meal and fill with water, set aside to absorb.
In a large bowl combine the flour, oats, rice krispies, coconut, soda, protein powder and yeast. Mix well.
Cream the brown sugar and butter until fluffy. Add the honey, flaxseed meal with water and vanilla; mix well. Add the dry mixture and mix well until well distributed and crumbly consistency. Add fruit, nuts or chocolate chips.
Use a tablespoon spoon to scoop out onto a baking sheet. Press down for a flatter crispier cookie. Or keep in a mound for a more cake like cookie (especially if more flour was added). Bake in a moderate oven, 350F, for 13 – 18 minutes. Cool on the baking sheet or use a thin metal spatula to remove cookies from the baking sheet, cleaning the spatula each time. Cool completely. Store in an airtight container.
Alternatives:
Press batter into a baking dish. Cut into bars when cooled or bake longer for granola that can be crumbled up.
Bake longer for a crunchier cookie. Shorter for a chewy snack.
Classic Anzac Biscuit:
1 cup plain flour
I cup sugar
1 cup rolled oats
1 cup desiccated coconut
4 oz butter
2 tablespoons boiling water
1 tablespoon golden syrup
1 teaspoon baking soda (add a little more water if mixture is too dry)
Preheat oven to 375 degrees F. Grease a baking sheet or line with baking paper.
In a large bowl, combine all the dry ingredients.
In a small saucepan over medium heat, combine the butter and syrup until the butter has melted.
In a medium bowl, combine the boiling water and baking soda. Stir in the melted butter and syrup. Combine with the dry ingredients; mixing thoroughly.
Drop by teaspoonfuls onto the greased baking tray 2-3 inches apart. (Biscuits WILL spread during baking) Bake for 12 minutes, or until golden brown. Remove from oven. Allow the Anzac biscuits to cool on the tray for a few minutes before removing to a cooling rack.
For my first dinner party after Stephen and I were married, I made bruschetta as an appetizer. I found it on the internet. The guy had just come back from Italy with this version of bruschetta to share. I used to buy arugula at the …
This recipe calls to bake the ham in a baking bag. I cooked the ham covered in my roasting pan until the last 20 minutes and it was still tasty. Source: Cook’s Country January 2008 1 Cinnamon stick, broken into rough pieces 1/4 tsp whole …
My mom flew out to spend last Christmas with us. After picking her up from the airport, I took her to a quaint French cafe for lunch. She saw the eclairs on display and just had to buy one. I actually thought my mom’s were just as good.
Cream puffs have become a Valentine’s Day tradition. Last year, I took some to a social gathering but I filled them too full and when a couple of people bit into them, they exploded every where. Note to self, less filling. My mom’s recipe is simple and maybe that is why I like it so much. I did take a few tips from the Baking Illustrated cookbook. I left the temperature at 400 only for 30 minutes the reduced the temperature to 375 about 8 minutes longer until they were firm and golden brown. I turned off the oven and let them dry out for about an hour. To fill, I filled a decorators bag with the pudding mixture and piped it into the side of the cream puff.
1 cup water
1/2 cup butter
1 cup flour
4 eggs
Heat oven to 400 degrees.
In a saucepan, bring water and butter to a rolling boil over medium heat. Reduce heat to low. Add flour, stirring vigorously over low heat until mixture forms a ball (about 1 min). Remove from heat. Beat in eggs thoroughly, 1 at a time. Beat until smooth. Drop from spoon onto ungreased baking sheet into mounds 3†apart. Bake 45-50 minutes or until puffed, golden brown and dry. Allow to cool slowly, away from any drafts. Cut off tops and scoop out soft dough or pipe in filling. Top with chocolate frosting or powdered sugar.
Filling:
Cook and Serve Vanilla pudding (or homemade pudding)
1 container whip cream
Cook pudding according to directions. Cook completely. Mix pudding with whip cream and chill until ready to use.
Last summer a friend invited us over for a BBQ. This is Kate’s mother’s recipe. 2 boxes chocolate pudding mix 3 cups milk 1 medium tub cool whip Hershey Chocolate bars Mix milk and pudding mix in a blender. Add tub of cool whip. Pour …
Last summer Stephen and I had a much needed get-a-way for a few days in Half Moon Bay. A million thanks to our nieces Roxy and Tori. Half Moon Bay is a quaint little (what I call surfer) town by the ocean south of San Francisco. I was hoping to come back with a couple of recipes to share but no such luck. The first night Stephen decided to drive back inland to a commercial restaurant. The whole part of getting away was to escape capitalism and enjoy a simple relaxing weekend. I know he is reluctant to try new restaurants and if you have ever watched Kitchen Nightmares with Chef Ramsey, you would be hesitant too. We do not get out much, so when we do we stick to the tried and true.
On the second night of our stay, we decided to try the Crab Shack adjacent to the hotel, which by the way was amazing and worth the money. The hotel was amazing, not the crab shack. The restaurant was packed and the wait long; usually the sign of a decent fare. If we had checked with foodies on Chowhound we would have known not to go there. Stephen uses the GPS while I confer with Chowhound.