tag:blogger.com,1999:blog-79592030272093184002024-03-08T06:36:09.795-08:00KITCHEN WITCHERYCOOKING MAGIC FROM MY KITCHEN TO YOURSAnonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7959203027209318400.post-36698333407364179322014-11-15T19:58:00.003-08:002014-11-15T19:58:23.480-08:00HOT FUDGE PIE<span style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;">HOT FUDGE PIE</span><br />
<br style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;" /><span style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;">If you love chocolate, then this is for you. It is oh so gooey and delicious.... </span><br style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;" /><span style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;">Ingredients:</span><br />
<ul>
<li><span style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;">1 stick butter, softened</span></li>
<li><span style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;">1 c sugar</span></li>
<li><span style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;">2 eggs</span></li>
<li><span style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;">1 tsp vanilla</span></li>
<li><span style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;">3 Tbsp cocoa powder</span></li>
<li><span style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;">1 tsp salt</span></li>
<li><span style="background-color: white; color: #60636d; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;">1/2 c all purpose flour</span></li>
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<span class="text_exposed_show" style="background-color: white; color: #60636d; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; line-height: 12.2880001068115px;">Instructions;<br />Preheat oven to 350 degrees.<br />Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well. Add cocoa powder, salt and flour and stir until well combined. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set.</span>Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0tag:blogger.com,1999:blog-7959203027209318400.post-91785287847822549392013-06-14T09:23:00.002-07:002013-06-14T10:15:34.644-07:00ZUCCHINI PARMESAN CRISPSZucchini Parmesan Crisps - Be sure to click on the word Share to save this to your wall. <br />
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1 lb. zucchini or squash (about 2 <span class="text_exposed_hide">...</span><span class="text_exposed_show">medium-sized)<br /> 1/4 cup shredded parmesan (heaping)<br /> 1/4 cup Panko breadcrumbs (heaping)<br /> ... 1 tablespoon olive oil<br /> 1/4 teaspoon kosher salt<br /> freshly ground pepper, to taste<br /> Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.<br /><br /> Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.<br /><br /> In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.<br /><br /> Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.<br /><br /> Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.<br /><br /> Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)</span>Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0tag:blogger.com,1999:blog-7959203027209318400.post-33537423627350291432013-06-14T09:20:00.001-07:002013-06-14T10:14:45.295-07:00CHEESY CAULIFLOWER PATTIES<br />
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<a ajaxify="https://www.facebook.com/photo.php?fbid=612254205453150&set=a.271158159562758.80962.100000057297805&type=1&ref=nf&src=https%3A%2F%2Ffbcdn-sphotos-b-a.akamaihd.net%2Fhphotos-ak-ash3%2F5599_612254205453150_1174995493_n.jpg&size=480%2C360&source=12" class="uiPhotoThumb photoRedesignAspect" data-ft="{"type":41,"tn":"E"}" href="https://www.facebook.com/photo.php?fbid=612254205453150&set=a.271158159562758.80962.100000057297805&type=1&ref=nf" rel="theater"><img alt="ARE YOU KIDDING!! Just when I think cauliflower can't get any better! Well here we go!
Cheesy Cauliflower Patties = YUM YUM!
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
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ARE YOU KIDDING!! Just when I think cauliflower can't get any better! Well here we go!<br />
Cheesy Cauliflower Patties = YUM YUM!<br />
<br />
1 head cauliflower<br />
2 large eggs<br />
<span class="text_exposed_hide">...</span><span class="text_exposed_show"> 1/2 c cheddar cheese, grated<br /> 1/2 c panko<br /> 1/2 t cayenne pepper (more of less to taste)<br /> salt<br /> olive oil<br /><br /> Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.<br /><br /> Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.<br /><br /> </span></div>
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Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0tag:blogger.com,1999:blog-7959203027209318400.post-9663054194830614732013-06-13T13:35:00.003-07:002013-06-14T10:16:05.844-07:00PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING<a ajaxify="https://www.facebook.com/photo.php?fbid=4667749572950&set=a.4589670181014.1073741831.1269881685&type=1&ref=nf&src=https%3A%2F%2Fsphotos-a.xx.fbcdn.net%2Fhphotos-ash3%2F941772_4667749572950_2130978881_n.jpg&size=400%2C299&source=12" class="uiPhotoThumb photoRedesignAspect" data-ft="{"type":41,"tn":"E"}" href="https://www.facebook.com/photo.php?fbid=4667749572950&set=a.4589670181014.1073741831.1269881685&type=1&ref=nf" rel="theater"></a><br />
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<a ajaxify="https://www.facebook.com/photo.php?fbid=4667749572950&set=a.4589670181014.1073741831.1269881685&type=1&ref=nf&src=https%3A%2F%2Fsphotos-a.xx.fbcdn.net%2Fhphotos-ash3%2F941772_4667749572950_2130978881_n.jpg&size=400%2C299&source=12" class="uiPhotoThumb photoRedesignAspect" data-ft="{"type":41,"tn":"E"}" href="https://www.facebook.com/photo.php?fbid=4667749572950&set=a.4589670181014.1073741831.1269881685&type=1&ref=nf" rel="theater"><img alt="PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING
2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.
Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.
Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.
PEANUT BUTTER-HONEY FROSTING
1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK
Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.
NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips." class="_46-i img" height="299" src="https://sphotos-a.xx.fbcdn.net/hphotos-ash3/941772_4667749572950_2130978881_n.jpg" style="left: -1px; top: 0px;" width="400" /></a></div>
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PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING<br />
<br />
2 & 1/4 CUPS ALL PURPOSE FLOUR<br />
2 CUPS LIGHT BROWN SUGAR (packed)<br />
1 CUP PEANUT BUTTER<br />
<span class="text_exposed_hide">...</span><span class="text_exposed_show"> 1/2 CUP BUTTER (room temperature)<br /> 1 TEASPOON BAKING POWDER<br /> 1/2 TEASPOON BAKING SODA<br /> 1 & 1/4 CUPS MILK<br /> 2 TEASPOONS VANILLA EXTRACT<br /> 3 EGGS<br /> Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.<br /><br /> Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.<br /><br /> Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.<br /><br /> PEANUT BUTTER-HONEY FROSTING<br /><br /> 1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK<br /><br /> Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.<br /><br /> NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.</span></div>
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Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0tag:blogger.com,1999:blog-7959203027209318400.post-36690263216717199742013-06-13T13:33:00.000-07:002013-06-14T10:17:12.260-07:00BEST DARN HAM SANDWICHES YOU'LL EVER HAVE!!!<div class="text_exposed_root text_exposed" id="id_51ba2c53b2b891b91941635">
BEST DARN HAM SANDWICHES YOU'LL EVER HAVE!!!<br />
<br />
2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones) <br />
1 1/2 lbs of virginia ham (NOT honey <span class="text_exposed_hide">...</span><span class="text_exposed_show">ham) <br /> 12 slices swiss cheese <br /> 1 stick of real butter<br /> 2 teaspoons Worcestershire sauce <br /> 1 teaspoon Garlic Powder<br /> 1 teaspoon Onion Powder<br /> 1 teaspoon poppy seeds<br /><br /> Directions:<br /> You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!<br /><br /> *I have made these with turkey also and they are good. Not as great as the ham, but they are good.</span></div>
Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0tag:blogger.com,1999:blog-7959203027209318400.post-29264856516510963012013-06-13T13:31:00.002-07:002013-06-14T10:17:35.438-07:00Chocolate Lasagna<div class="text_exposed_root text_exposed" id="id_51ba2bd96ffec8f66095966">
Chocolate Lasagna<br />
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INGREDIENTS<br />
<br />
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies<br />
<span class="text_exposed_hide">...</span><span class="text_exposed_show"> 6 Tablespoon butter, melted<br /> 1- 8 ounce package cream cheese, softened<br /> 1/4 cup granulated sugar<br /> 2 Tablespoons cold milk<br /> 1- 12 ounce tub Cool Whip, divided<br /> 2 – 3.9 ounce packages Chocolate Instant Pudding.<br /> 3 1/4 cups cold milk<br /> 1 and 1/2 cups mini chocolate chips<br /><br /> DIRECTIONS<br /><br /> 1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.<br /> 2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.<br /> 3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.<br /> 4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.<br /> 5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.</span></div>
Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0tag:blogger.com,1999:blog-7959203027209318400.post-35277495279601601382013-06-13T13:27:00.000-07:002013-06-14T10:18:39.128-07:00AIPA'S LAULAUAipa’s Laulau<br />
Posted by The Aipa's Project.com<br />
Ingredients<br />
<span class="text_exposed_hide">...</span><span class="text_exposed_show"> -4 Collard Green Leaves<br /> -4 oz of salmon<br /> -2 oz of chicken breast<br /> -Sea salt and pepper for seasoning<br />-1/2 – 1 tsp of liquid smoke (don’t really need it, I just had some on the shelf)<br /><br /> *You can also put a little bit of sweet potato.<br /> Cut ‘em, Wrap ‘em, Steam ‘em<br /><br /> Now that you have all the ingredients, it is time to assemble. It really isn’t rocket science. Make sure you wrap everything nice and tight especially the foil. We want to keep all the pressure inside. For these 3, I steamed them for up to 90 minutes at medium heat.<br /><br /> Aipa Style Laulau<br /> Each one of these contained:<br /> Protein: 40 g<br /> Fat: 14 g (this is healthy fats from salmon – we like this stuff)<br /> Carbs: Who knows, it’s all coming from the Collard Greens or the sweet potato if you choose to put some in.</span>Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0tag:blogger.com,1999:blog-7959203027209318400.post-67427441067564856472007-12-29T22:26:00.000-08:002007-12-29T22:36:44.882-08:00LOW FAT RICE PUDDINGLow Fat Rice Pudding Made with skim milk and Splenda, this rice pudding is guilt free!<br /><br />4 servings<br />25 min 5 min prep<br />1 1/2 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=160">cooked long-grain rice</a><br />2 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=360">skim milk</a>, divided<br />1/2 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=516">Splenda sugar substitute</a><br />1 large <a href="http://www.recipezaar.com/library/getentry.zsp?id=142">egg</a>, beaten<br />2/3 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=57">raisins</a> (soak in rum first, if preferred)<br />1 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=350">vanilla</a><br />1 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=324">cinnamon</a><br /><br />Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.<br />Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.<br />Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.<br />Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.<br />Add Vanilla and Cinnamon.<br />Serve warm or chilled.<br />Good with a dallop of lite cool whip!<br /><br /><br /><a href="http://www.recipezaar.com/recipe/nutrition?rid=139133" rel="nofollow">Nutrition Facts</a><br />Calculated for 1 serving (220g) Recipe makes 4 servings<br />The following items or measurements are not included below:<br />1/2 cup Splenda sugar substitute<br /><br />Calories 222 Calories from Fat 16 (7%)<br /><br />Amount Per Serving (%DV)<br />Total Fat 1.9g, (2%), Saturated Fat 0.7g (3%), Polyunsat. Fat (0.2g), Monounsat. Fat 0.6g, Trans Fat 0.0g, Cholesterol 55mg (18%), Sodium 93mg (3%), Potassium 446mg (12%), Total Carbohydrate 43.4g (14%), Dietary Fiber 1.4g (5%), Sugars 14.6g, Protein 8.8g (17%), Vitamin A 312mcg (6%), Vitamin B6 0.2mg (9%), Vitamin B12 0.7mcg (11%), Vitamin C 2mg (3%), Vitamin E 0mcg (1%), Calcium 207mg (20%), Magnesium 36mg (9%), Iron 1mg (9%), Alcohol 0.4g, Caffeine 0.0mgAnonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com1tag:blogger.com,1999:blog-7959203027209318400.post-48977417936294480892007-12-29T22:14:00.000-08:002007-12-29T22:17:43.998-08:00FLU REMEDYCold season is approaching, and I always catch it in my chest. It either turns to bronchitis or pneumonia. Anyway, this really works.<br /><br />My friend told me that there is a natural antibiotic in the skin of a grapefruit, but it must be cooked to release the benefits of the enzyme. So the recipe goes like this.<br /><br />Four cups of water<br />1/2 of a whole grapefruit.<br /><br />Do not remove the peel. Quarter the fruit, and boil in the water for at least ten minutes. Then squeeze all of the water possible out of the fruit.<br /><br />I use tongs for this because the fruit is insanely hot. Do not eat the rind, but get as much of the fruit as possible, as it obviously has the vitamins. Sweeten as you wish, because it's bitter as hell. Drink as a warm tea. You get used to it.<br /><br />Repeat three times a day. This has been known to cut my colds/illnesses in half. I have shared this recipe with every friend who is ill. All have had wonderful results. Some have even gone back to their doctors for "needed" follow-ups with a clean bill of health that wasn't expected.<br /><br />My friend was then questioned what she did to get rid of the illness, as no other patients were getting well with regular medication. However, if you are on cholesterol medication, like Lipator, grapefruit is off limits. Something to keep in mind.Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0tag:blogger.com,1999:blog-7959203027209318400.post-28103194447207198282007-12-29T22:07:00.000-08:002007-12-29T22:08:53.666-08:00SWEET HEALTH DRINKSweet Health<br /><br />Ingredients<br />1-cup orange juice<br />1-Tbsp. rosemary1-tsp. vanilla<br />2-Tbsp. whipped cream<br />1 slice of orange (garnish)<br /><br />Method:<br />Make a warm tea of the orange juice, rosemary and vanilla, then strain. Serve slightly warm with 1-Tbsp. whipped cream blended in, and one on top for garnish with a slice of fresh orange.<br /><br />History/Lore:<br />While many people think of rosemary in terms of remembrance, in the Middle Ages it was lauded as having many restorative qualities for health. The high content of Vitamin C in oranges aids this feature.<br /><br />Alternative:<br />This is also good cold, served over chipped ice with a mint leaf for extra energy.Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0tag:blogger.com,1999:blog-7959203027209318400.post-15923301792855124892007-12-29T22:02:00.000-08:002007-12-29T22:06:03.178-08:00HONEYCAKESHoneycakes<br /><br />2/3 cup shortening<br />1 cup sugar<br />2 eggs<br />2 tsp honey (I like orange blossom or wildflower)<br />2 tsp vanilla extract<br />1 tsp white wine / apple cider (I use cider more often - I like the taste of apple in the cakes)<br />1 tsp herbs or spice for your intention (charged as usual - see note at bottom)<br />2 1/2 cups flour<br />1 tsp baking powder<br />1 tsp salt2 tbsp oats<br /><br />Directions:<br />Cream shortening, sugar, eggs, honey, vanilla and wine/cider. Add herbs or spices. Blend in baking powder, flour, salt, and oats. Mix well.<br /><br />Spoon batter onto a cookie sheet, or roll out and cut into the shape of a crescent moon. (I usually go with the quicker spooning method). Bake at 350 degrees F for 9 to 10 minutes.<br /><br />As with this kind of cookieish recipe, if the cakes look brown and done in the oven, they are overdone.<br /><br />Some herbs I have used for Samhain:<br />thyme - for courage and communing with the deceased<br />lotus - for aiding spirits in reincarnation. It's sold as a paste or as seeds in some asian groceries.<br />chervil - aid in communing with the deceased, and in guiding spirits to peace and serenity<br />apple - I have used little bits of dried apple in the cakes, since apples are part of most (including mine) Samhain rituals.Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0tag:blogger.com,1999:blog-7959203027209318400.post-41897034435388245282007-12-29T21:54:00.000-08:002007-12-29T22:00:55.473-08:00CARDAMON BUTTER COOKIESCardamom Butter Cookies<br /><br />3 cups all-purpose flour<br />1 teaspoon baking powder<br />3/4 teaspoon salt<br />1 1/2 teaspoons ground cardamom<br />1/2 teaspoon ground cinnamon<br />1/4 teaspoon ground allspice<br />2 sticks (1 cup) unsalted butter, softened<br />1 1/4 cups granulated sugar<br />2 large eggs<br />1 teaspoon vanilla<br /><br />For espresso and chocolate icings:<br />1 teaspoon instant-espresso powder<br />1 teaspoon vanilla<br />1 1/2 to 2 tablespoons milk<br />1 cup confectioners sugar<br />3 oz fine-quality bittersweet chocolate (not unsweetened), melted<br /><br />Special equipment: <del>2 small heavy-duty sealable plastic bags (for icing; not pleated)</del> I just drizzle it on with a spoon<br /><br />Make cookies:<br />Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.<br />Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.<br /><br />Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.<br /><br />Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.<br /><br />Ice cookies:<br /><br />Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.<br /><br />Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.<br /><br />Cooks' notes:• Dough logs can be chilled 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month (thaw in refrigerator just until they can be sliced).• Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week. (above recipe is from <a class="snap_shots" href="http://www.epicurious.com/recipes/food/views/231217">Epicurious</a> )Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0tag:blogger.com,1999:blog-7959203027209318400.post-48852162234607966952007-12-29T21:49:00.000-08:002007-12-29T21:53:24.800-08:00ORANGE WHISKEY MARMALADE (CELTIC)Orange Whiskey Marmalade (celtic)<br />MINUTES 20 minutes to make 50 minutes to cook<br />From "Irish Puddings, Tarts, Crumbles and Fools" by Margaret M. Johnson (Chronicle, $24.95)<br /><br />Before making the marmalade, prepare the jars, lids, and bands for canning.<br /><br />4 large oranges<br />2 large or 3 small lemons<br />2 1/2 cups water<br />1/8 teaspoon baking soda<br /> One 1 3/4 -ounce package powdered fruit pectin<br />5 1/2 cups sugar<br />Pinch of ground cloves<br /> 1/4 cup Irish whiskey<br /><br />With a vegetable peeler or zester, remove the zest (the colored part of the peel) in strips from the oranges and lemons and chop. With a knife, scrape off all the white membrane, or pith, from the peeled fruit. Set aside. Chop the fruit, reserving the juice and removing the seeds.<br /><br />In a large, nonreactive saucepan over medium heat, bring the zest, water and baking soda to a boil. Reduce the heat, cover and simmer, stirring several times, for 20 minutes, or until the zest begins to soften. Add the fruit, juice and pectin, and simmer for 20 minutes longer. Stir in the sugar, raise the heat to medium-high, add the cloves and bring to a boil.<br /><br />Continue to boil, stirring constantly, for 5 to 10 minutes, or until the mixture reaches 220 degrees on an instead-read thermometer and begins to get syrupy. Stir in the whiskey.<br /><br />Immediately spoon the hot marmalade into the hot sterilized jars, leaving 1/4 inch of headroom at the top of the jars. Wipe the rims clean, seal with lids and bands, and store in a cool, dry place for up to 1 year. (Marmalade thickens as it cools, but it may take 2 to 3 days to fully set.)<br /><br />Makes 4 pints. Per serving (per tablespoon): 37 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 9 g carbohydrates; 0 mg cholesterol; 2 mg sodium; 0 g protein; 0.2 g fiber.Anonymoushttp://www.blogger.com/profile/17804093706894870632noreply@blogger.com0