Chai Tea Latte Recipe
Will need to adjust for personal taste. I was buying 1-2 starbucks chai tea lattes every day and quickly realized I was spending $100. - $200. on lattes every month. I read the ingredients from latte mixes and came up with this recipe. I like it best with brown sugar although it's also great with honey A bonus: I like this recipe MUCH better than a starbuck's chai tea latte!
SERVES 1 , 1 latte
* 3 tablespoons brown sugar (or honey)
* 1 teaspoon instant tea (unsweetened or no flavoring)
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground ginger
* 1 1/2 cups low-fat milk
* 1 teaspoon vanilla (optional)
1. Mix all dry ingredients together. Place in cup
2. Heat milk and then froth with portable electric wisk / frother --- or by hand and pour into mug. Add vanilla. Stir.
Wednesday, December 10, 2008
Homemade Matzah
Homemade Matzah
Home made Matzah is SO delicious - and so simple to make.
SERVES 4 -8 , 16 pieces
* 4 cups flour (can be half white or half whole wheat)
* 1 1/2 cups water
* 2 tablespoons olive oil (optional, oil will make it soft like a tortilla, No oil it will be a cracker) (optional)
1. Combine ingredients and knead for ten minutes.
2. Roll into a ball, cut in half, then cut each half into 8 pieces.
3. Roll out each piece as thinly as possible into ovals,.
4. pierce with a fork several times, to eliminate air holes,.
5. and place on baking sheet covered with Parchment Paper.
6. Bake at 450 to 500 for about 5 minutes, or until slightly browned.
Home made Matzah is SO delicious - and so simple to make.
SERVES 4 -8 , 16 pieces
* 4 cups flour (can be half white or half whole wheat)
* 1 1/2 cups water
* 2 tablespoons olive oil (optional, oil will make it soft like a tortilla, No oil it will be a cracker) (optional)
1. Combine ingredients and knead for ten minutes.
2. Roll into a ball, cut in half, then cut each half into 8 pieces.
3. Roll out each piece as thinly as possible into ovals,.
4. pierce with a fork several times, to eliminate air holes,.
5. and place on baking sheet covered with Parchment Paper.
6. Bake at 450 to 500 for about 5 minutes, or until slightly browned.
Beef Jerky Marinade Recipe - no teriyaki or soy
Beef Jerky Marinade Recipe
Since I do not like teriyaki or soy, I found this is a fantastic recipe for making beef jerky
1/2 Cup
* 4 teaspoons salt
* 1 teaspoon black pepper
* 1 teaspoon chili powder
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/4 teaspoon cayenne pepper
* 3 dashes liquid smoke
* 1/2 cup water
1. Mix together. Marinade beef at least one hour before drying.
Since I do not like teriyaki or soy, I found this is a fantastic recipe for making beef jerky
1/2 Cup
* 4 teaspoons salt
* 1 teaspoon black pepper
* 1 teaspoon chili powder
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/4 teaspoon cayenne pepper
* 3 dashes liquid smoke
* 1/2 cup water
1. Mix together. Marinade beef at least one hour before drying.
Chocolate Mousse Recipe - no gelatin
Chocolate Mousse Recipe
Very easy! ready to eat in just a few minutes. I've only made it with chocolate but any flavor instant pudding would work. Could even use coffee for part of the milk and make it mocha.
SERVES 4
* 1 (12 ounce) container fat-free cool whip
* 1 (3 1/2 ounce) box fat-free chocolate flavor instant pudding and pie mix
* 3 cups nonfat milk
* 3 tablespoons rum (optional)
1. Let cool whip come to room temperature.
2. Wisp pudding mix, milk (and rum if used) by hand until thickened (or use a mixer)
3. fold in coolwhip, stir well
4. serve immediately or chill. Stores for several days in the refrigerator (tip - use the coolwhip container to store what you don't eat right away)
Very easy! ready to eat in just a few minutes. I've only made it with chocolate but any flavor instant pudding would work. Could even use coffee for part of the milk and make it mocha.
SERVES 4
* 1 (12 ounce) container fat-free cool whip
* 1 (3 1/2 ounce) box fat-free chocolate flavor instant pudding and pie mix
* 3 cups nonfat milk
* 3 tablespoons rum (optional)
1. Let cool whip come to room temperature.
2. Wisp pudding mix, milk (and rum if used) by hand until thickened (or use a mixer)
3. fold in coolwhip, stir well
4. serve immediately or chill. Stores for several days in the refrigerator (tip - use the coolwhip container to store what you don't eat right away)
Peanut Butter Oatmeal No Bake Cookies (No Wheat / No Egg)
Peanut Butter Oatmeal No Bake Cookies (No Wheat / No Egg)
Cookies in five minutes! No wheat or egg so these are great for wheat or egg free diets. A friend gave me the original recipe that called for white sugar and they were great that way. I tried it with brown sugar and that is the ONLY way I'll fix them now! Totally a new level. Only takes 10 minutes total to prepare these.
12 cookies
* 3 cups old-fashioned oatmeal (dry, sometimes takes more oatmeal)
* 5 tablespoons peanut butter (reduced fat works great)
* 2 teaspoons vanilla
* 2 cups brown sugar
* 1/2 cup milk (Non fat works great)
* 1/4 cup butter
1. Mix together the first three ingredients. Set aside.
2. Stir together sugar, milk, and butter in Medium saucepan. Cook over medium heat stirring occasionally - full boil for ONE minute.
3. Immediately pour over oatmeal mixture and stir thoroughly but rapidly.
4. Spoon cookie size scoops (a heaping tablespoon) onto waxed paper or plastic wrap and let set until firm.
Cookies in five minutes! No wheat or egg so these are great for wheat or egg free diets. A friend gave me the original recipe that called for white sugar and they were great that way. I tried it with brown sugar and that is the ONLY way I'll fix them now! Totally a new level. Only takes 10 minutes total to prepare these.
12 cookies
* 3 cups old-fashioned oatmeal (dry, sometimes takes more oatmeal)
* 5 tablespoons peanut butter (reduced fat works great)
* 2 teaspoons vanilla
* 2 cups brown sugar
* 1/2 cup milk (Non fat works great)
* 1/4 cup butter
1. Mix together the first three ingredients. Set aside.
2. Stir together sugar, milk, and butter in Medium saucepan. Cook over medium heat stirring occasionally - full boil for ONE minute.
3. Immediately pour over oatmeal mixture and stir thoroughly but rapidly.
4. Spoon cookie size scoops (a heaping tablespoon) onto waxed paper or plastic wrap and let set until firm.
German Pancake Recipe
German Pancake Recipe
I absolutely LOVE these! Traditionally served with lemon wedges - but MUCH better with lime! Easy to make, and great reheated!
SERVES 2
* 1/2 cup milk
* 1/2 cup flour
* 4 eggs
* 1 tablespoon butter or margarine
* 1 tablespoon vegetable oil
* lemon wedge (Traditional) or lime wedge
* powdered sugar
1. Preheat oven to 425.
2. Beat first three ingredients just enough to moisten flour.
3. Melt butter in ~12" oven proof non stick skillet then add oil. Tip pan to coat bottom and sides of pan.
4. Pour mixture in prepared pan.
5. Bake at 425 for 25-30 minutes until golden brown.
6. Cut pancake into 4 wedges and serve by sprinkling liberally with lemon (or lime) juice and powdered sugar.
I absolutely LOVE these! Traditionally served with lemon wedges - but MUCH better with lime! Easy to make, and great reheated!
SERVES 2
* 1/2 cup milk
* 1/2 cup flour
* 4 eggs
* 1 tablespoon butter or margarine
* 1 tablespoon vegetable oil
* lemon wedge (Traditional) or lime wedge
* powdered sugar
1. Preheat oven to 425.
2. Beat first three ingredients just enough to moisten flour.
3. Melt butter in ~12" oven proof non stick skillet then add oil. Tip pan to coat bottom and sides of pan.
4. Pour mixture in prepared pan.
5. Bake at 425 for 25-30 minutes until golden brown.
6. Cut pancake into 4 wedges and serve by sprinkling liberally with lemon (or lime) juice and powdered sugar.
Original Marshmallows Recipe - Marsh Mallow root - no gelatin
Original Marshmallows Recipe
Originally marshmallows were made from the marsh mallow root and were a throat lozenge. The common candy is now made with gelatin and contains no marsh mallow root.
15 pieces
* 4 tablespoons marshmallows, roots
* 28 tablespoons refined sugar
* 20 tablespoons gum tragacanth (or gum arabic)
* 2 cups water (Water of orange flowers for aroma or instead of plain water)
* 1-2 egg white, well beaten
1. Make sure the mallow roots aren't moldy or too woody. Marshmallow gives off almost twice its own weight of mucilaginous gel when placed in water.
2. Make a tea of marshmallow roots by simmering in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots.
3. Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure.
4. Stir in the sugar as quickly as possible. When dissolved, add the well beaten egg whites, stirring constantly, but take off the fire and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces.
Originally marshmallows were made from the marsh mallow root and were a throat lozenge. The common candy is now made with gelatin and contains no marsh mallow root.
15 pieces
* 4 tablespoons marshmallows, roots
* 28 tablespoons refined sugar
* 20 tablespoons gum tragacanth (or gum arabic)
* 2 cups water (Water of orange flowers for aroma or instead of plain water)
* 1-2 egg white, well beaten
1. Make sure the mallow roots aren't moldy or too woody. Marshmallow gives off almost twice its own weight of mucilaginous gel when placed in water.
2. Make a tea of marshmallow roots by simmering in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots.
3. Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure.
4. Stir in the sugar as quickly as possible. When dissolved, add the well beaten egg whites, stirring constantly, but take off the fire and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces.
Original Licorice Candy Recipe
Original Licorice Candy Recipe
Original licorice candy made with the licorice root. This is a delicious treat which is mildly laxative and alleviates symptoms of colds and flu. Warning: Licorice should not be used by those suffering from high blood pressure (it raises the BP quite a lot!), diabetes, glaucoma, heart disease or a history of stroke, kidney disease. Best avoided when pregnant. May cause water retention and loss of potassium. Do not use for more than 4 weeks consecutively.
SERVES 15
* 1 cup molasses
* 1 teaspoon powdered licorice root (or to taste)
* 1 teaspoon dried anise, root (POWDERED ( or to taste)
* 1 cup flour (enough to make a workable dough)
* icing sugar
1. Warm the molasses and add licorice and anise powder. (boil for 5 min? - need to check)
2. Mix in enough flour to make a workable dough.
3. Roll mixture into small tubes, cut into desired lengths.
4. Roll in icing sugar if desired. The mixture will harden when cool.
Original licorice candy made with the licorice root. This is a delicious treat which is mildly laxative and alleviates symptoms of colds and flu. Warning: Licorice should not be used by those suffering from high blood pressure (it raises the BP quite a lot!), diabetes, glaucoma, heart disease or a history of stroke, kidney disease. Best avoided when pregnant. May cause water retention and loss of potassium. Do not use for more than 4 weeks consecutively.
SERVES 15
* 1 cup molasses
* 1 teaspoon powdered licorice root (or to taste)
* 1 teaspoon dried anise, root (POWDERED ( or to taste)
* 1 cup flour (enough to make a workable dough)
* icing sugar
1. Warm the molasses and add licorice and anise powder. (boil for 5 min? - need to check)
2. Mix in enough flour to make a workable dough.
3. Roll mixture into small tubes, cut into desired lengths.
4. Roll in icing sugar if desired. The mixture will harden when cool.
Cheese Straws Recipe
Cheese Straws Recipe
Makes 30
Makes 30
• 1 cup grated cheese (cheddar is my favorite)
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/16 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg (beaten)
• 2 tablespoons milk
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/16 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg (beaten)
• 2 tablespoons milk
- Mix dry ingredients and cheese, add beaten egg. Mix well. Add milk (enough to make a stiff dough)
- Roll out 1/8" thick on floured board. Cut into strips 5' long and 1/4" wide.
- Bake in hot oven 450 for 10 minutes (until crisp- careful not to burn)
Friday, December 5, 2008
Chocolate Truffle Recipes - EASY!!!
Recipes from the internet - some modifications. Turned out EXCELLENT every time I've made them.
Chocolate Truffle Filling
1. Finely chop the chocolate using a heavy knife then put it into a heat-proof bowl.
2. Pour the cream over the chocolate
3. Stand the bowl over a pan of simmering water and heat gently until the chocolate begins to melt.
4. Be patient, stirring gently now and then to mix the chocolate and the cream. Do not let the mixture overheat – it should melt without becoming hot!
5. As soon as the chocolate has melted, remove it from the heat and leave to cool for about 30 minutes (the mixture should thicken a little)
6. When it is cool, add 3 tablespoons of your chosen alcohol (or vanilla) and stir in
7. Now beat the mixture with an electric whisk until it is thick, fluffy and paler in color. It should be firm enough to stand in peaks. (If you find the mixture fails to thicken, stand it in the fridge for an extra 10 – 20 minutes and try again – it will thicken when cool enough).
8. Spoon the thickened mixture into a shallow dish or tin and refrigerate for a couple of hours, to set.
9. Now for the messy bit... you may need to wash your hands frequently during this stage.
10. When the mixture comes out of the fridge it will be quite firm. Scoop up a heaped teaspoon and roll into a ball between the palms of your hands (approx 1-inch ball)
(Dusting your hands with cocoa powder helps to prevent melting.)
11. If you plan to roll your truffles in a dry coating, do so immediately, while the ball is soft and melting on the outside. (See ingredients for suggested coatings)
12. If you plan to dip some or all of your truffles in melted chocolate, lay the rolled balls onto a tray or a plastic container and freeze overnight.
Chocolate-Dipped Truffles
13. Chop up several different types of chocolate and melt each batch separately (gently) in double boiler – VERY LOW HEAT – should NOT get warm!
14. When the chocolate is melted, dip the frozen truffles quickly into the chocolate.
15. A good technique is to use a cocktail stick to hold the frozen truffle, and use a teaspoon to help spread the chocolate over the ball. The other end of the cocktail stick can be stuck
into a potato half, to hold the truffle upright while it sets.
16. Refrigerate the coated truffles until the chocolate has set.
17. To decorate the truffles, drizzle fine lines of contrasting melted chocolate over them with a piping bag.
The truffles can be stored in the fridge for 2-3 weeks. If frozen, they defrost quickly at room temp.
Coconut Truffle Filling
1 C Heavy Cream
14 oz White Chocolate – in small pieces (easier to use white chocolate chips)
2 C coconut flakes
Mix white chocolate and cream in top of double boiler – melt over VERY LOW heat stirring occasionally until chocolate is melted – it should NOT get warm! Mix in coconut and whisk (electric whisk) until stiff peaks form. Refrigerate until firm. Form into balls and freeze balls for several hours (or over night) Dip while frozen - steps 13. -17. above
Nut Butter Filling
1 jar peanut butter (or hazelnut - nutrella - or almond butter)
2 TBSP sugar (optional)
mix, freeze – form as above for chocolate truffle, refreeze balls for several hours (or over night) and dip frozen - steps 13. -17. above
Chocolate Truffle Filling
- 8 oz good quality chocolate
- 3 fl oz double cream
- 3 tbsp good quality spirit or liquor (e.g. brandy or rum) or vanilla (I'm going to try peppermint next time)
1. Finely chop the chocolate using a heavy knife then put it into a heat-proof bowl.
2. Pour the cream over the chocolate
3. Stand the bowl over a pan of simmering water and heat gently until the chocolate begins to melt.
4. Be patient, stirring gently now and then to mix the chocolate and the cream. Do not let the mixture overheat – it should melt without becoming hot!
5. As soon as the chocolate has melted, remove it from the heat and leave to cool for about 30 minutes (the mixture should thicken a little)
6. When it is cool, add 3 tablespoons of your chosen alcohol (or vanilla) and stir in
7. Now beat the mixture with an electric whisk until it is thick, fluffy and paler in color. It should be firm enough to stand in peaks. (If you find the mixture fails to thicken, stand it in the fridge for an extra 10 – 20 minutes and try again – it will thicken when cool enough).
8. Spoon the thickened mixture into a shallow dish or tin and refrigerate for a couple of hours, to set.
9. Now for the messy bit... you may need to wash your hands frequently during this stage.
10. When the mixture comes out of the fridge it will be quite firm. Scoop up a heaped teaspoon and roll into a ball between the palms of your hands (approx 1-inch ball)
(Dusting your hands with cocoa powder helps to prevent melting.)
11. If you plan to roll your truffles in a dry coating, do so immediately, while the ball is soft and melting on the outside. (See ingredients for suggested coatings)
12. If you plan to dip some or all of your truffles in melted chocolate, lay the rolled balls onto a tray or a plastic container and freeze overnight.
Chocolate-Dipped Truffles
13. Chop up several different types of chocolate and melt each batch separately (gently) in double boiler – VERY LOW HEAT – should NOT get warm!
14. When the chocolate is melted, dip the frozen truffles quickly into the chocolate.
15. A good technique is to use a cocktail stick to hold the frozen truffle, and use a teaspoon to help spread the chocolate over the ball. The other end of the cocktail stick can be stuck
into a potato half, to hold the truffle upright while it sets.
16. Refrigerate the coated truffles until the chocolate has set.
17. To decorate the truffles, drizzle fine lines of contrasting melted chocolate over them with a piping bag.
The truffles can be stored in the fridge for 2-3 weeks. If frozen, they defrost quickly at room temp.
Coconut Truffle Filling
1 C Heavy Cream
14 oz White Chocolate – in small pieces (easier to use white chocolate chips)
2 C coconut flakes
Mix white chocolate and cream in top of double boiler – melt over VERY LOW heat stirring occasionally until chocolate is melted – it should NOT get warm! Mix in coconut and whisk (electric whisk) until stiff peaks form. Refrigerate until firm. Form into balls and freeze balls for several hours (or over night) Dip while frozen - steps 13. -17. above
Nut Butter Filling
1 jar peanut butter (or hazelnut - nutrella - or almond butter)
2 TBSP sugar (optional)
mix, freeze – form as above for chocolate truffle, refreeze balls for several hours (or over night) and dip frozen - steps 13. -17. above
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