8 cups water
2 cups steel-cut oats
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste
Combine water, oats, dried cranberries, dried apricots and salt
in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on
and cook until the oats are tender and the porridge is creamy,
7 to 8 hours.
1 1/4 c water
3 tbsp vegetable oil
3 tbsp liquid honey
1 1/2 c bread flour
1 c whole-wheat flour
3/4 c quick-cooking rolled oats
1/4 c chopped pecans or walnuts
2 tbsp millet,
2 tbsp sunflower seeds,
2 tbsp sesame seeds,
2 tbsp poppy seeds,
2 tbsp flaxseed
2 tsp dried thyme (optional)
3/4 tsp salt
1 1/4 tsp bread-machine yeast
Add all ingredients to machine according to manufacturer’s directions. Use the wheat cycle. Select dough cycle if you want to make rolls. When cycle is complete, remove dough to lightly floured surface; cover and let rest 5 to 10 minutes. Divide dough into 12 rolls. Cover rolls with towel and let rise in warm place for 35 to 45 minutes. Brush with milk and sprinkle with rolled oats if desired. With sharp, serrated knife make diagonal slashes across the top of loaf. Bake in 400°F oven for 15 minutes or until golden brown.
1 cup sourdough starter
1/2 cup water
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon bread machine or quick active dry yeast
Measure all ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.
4 tbsp butter, melted
1 1/4 cup cup heated water (heat to 120 degrees to proof the yeast)
1 tsp apple cider vinegar
1 Tablespoon honey
1 cup brown rice flour
1/2 cup certified gluten free oat or quinoa flour
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup potato starch
1/3 cup sweet rice flour
1/4 flax seed meal
1 Tablespoon xanthan gum
1 packet active dry yeast
3 Tablespoons sugar
1 1/2 teaspoons salt
Mix the wet ingredients and then add them to the bread maker, then mix up the flours and add them on top of the liquid. Finally add the yeast, sugar and salt. Use the Basic cycle or a gluten-free cycle if you have. When it beeps make sure you scrape it down.
3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
In the Vitamix, beat cream cheese, condensed and evaporated milk and vanilla until smooth. Beat in eggs on low, one at a time, until well incorporated. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To un-mold, run a knife around edges of pan and invert on a rimmed serving platter.
8 egg whites
800g coconut flakes (if too moist, toast them!)
400g almond paste**
1 tsp lemon zest or 2 lemons
chocolate to dip
Maraschino cherries or almonds for garnish, if desired
Beat egg whites until stiff then pour sugar in slowly. Add the coconut flakes, the crumbled almond paste, rum and lemon zest carefully. Drop the mixture by heaping tablespoonfuls onto cookie sheet.
If desired top the cookie with ¼ of a maraschino cherry, or an almond. Baking time about 15 to 20 minutes at 350 degrees or until brown. Cool completely.
1 1/2 cups blanched (skinless) whole almonds
1 1/2 cups powdered sugar, sifted
1 egg white
1 teaspoon almond extract
In the work bowl of your food processor grind almonds until very fine. Do this in small batches if necessary. In a large bowl, using a fork, beat the egg white until it loosens up. Then add the almond extract, almonds and sugar. Work into a stiff paste, using your hands if it is easier for you.
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely. Makes 5 dozen
Here is How to make them Try it and you will love them. There are so much fun to make. This is also awesome to make with kids, have some sprinkles read and food markers and they will have a blast.
8 hard boiled eggs
1 tbsp of butter
1/2 c flour
a half diced onons
3 cupd of broth
2 tablespoons mustard
a pinch of sugar or honey
Boil the eggs (hard), dip them in cold water and peel them.
Fry the diced onion with the butter, add flour, salt and the broth.
Cook this for 15 minutes.
Spice it with the mustard and some sugar.
Put the whole eggs on a deep plate and pour the hot mustard sauce over them. Serve with potatoes.