Tequila Lime Syrup for Mixed Fruit

July 10, 2013

blog photo                           

Tequila Lime Syrup for Fruit Salad

1      cup                    sugar

2      cups                    water

1      Bunch                  fresh mint

1      Large                    lime, juice of

3      Tablespoons         tequila

1. Carefully wash the mint leaves removing any bruised leaves or stems.

2. Place sugar, water and mint leaves in a medium saucepan and bring to a boil over medium heat. Lower the heat and continue to simmer 15 minutes, occasionally scraping down sides to make certain all sugar crystals are incorporated.

3. Add the tequila and continue to simmer an additional 5 minutes.

4. Turn off heat and add the juice of one lime. Let syrup cool to room temperature.

5. Strain out the mint and refrigerate the syrup until ready to toss with your fruit salad.

Gluten Free Banana Pistachio Muffins

May 30, 2013

3/4 Cup Gluten Free Flour

1/2 Teaspoon Baking soda

1 Teaspoon Xanthan Gum

1/8 Teaspoon Salt

1/16 Teaspoon nutmeg

1 1/2 Bananas, mashed

1/4 cup Sugar

1/4 cup Packed Brown Sugar

1/4 cup Oil

2 Tablespoons Milk

1 large Egg

1/2 cup Shelled Pistachios

1/2 cup Coconut

Sugar in the Raw for the tops of the muffins

Mix together the first 5 ingredients.  In another bowl mix together the bananas, sugars, oil, egg and milk.  Combine the wet and dry ingredients.  Fold in the pistachios and the coconut. Scoop into paper lined muffin tin and sprinkle Sugar in the Raw over the tops.  Bake at 350 degrees for about 18 minutes or until tested done.  Makes about 7 muffins

Cheryl’s Gluten Free Flour Mix for Muffins

2 parts Brown Rice Flour

2/3 part Potato Starch

1/3 part Tapioca Flour

Blend all in a food processor for 5 minutes.

Allspice Cinnamon Chip Streusel Muffins

February 9, 2013


Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 tsp ground allspice
1/2 cup oats
1/4 cup melted butter
2 cups all-purpose flour
1/2 cup sugar
1/4 cup brown sugar
1 3/4 teaspoon baking powder
1 tsp ground allspice
1/4 tsp salt
7 tablespoons oil
2 large eggs
1/2 cup whole milk
1/4 cup fresh squeezed orange juice
1/4 tsp pure vanilla extract
Zest of 1 orange
1 cup cinnamon chips

Preheat the oven to 375 degrees F. Line or grease a muffin tin.

For the streusel:

Place flour, brown sugar, and allspice in a small bowl and whisk to
combine. Use a pastry cutter to cut in the butter until the mixture
resembles course crumbs. Set aside.

For the muffins:

In a large bowl, whisk together flour, sugar, brown sugar, baking powder,
allspice and salt.

In a large glass measuring cup or small bowl, whisk the melted butter,
eggs, milk, orange juice, orange zest, and vanilla extract together until
well combined.

Pour the liquid ingredients over the dry ingredients and whisk until just

Fold in the cinnamon chips.
Divide the batter evenly among the muffins tins. Top the muffins with 1
tablespoon of streusel.

Bake for 15-20 minutes, or until the tops are golden and a toothpick
inserted into the center of the muffins comes out clean.

Transfer the pan to a rack and cool for 5 minutes before carefully

removing each muffin from its mold.

Recipe Source: The messy baker blog

Baked French Toast Casserole with Praline Topping

September 3, 2012


Recipe By : http://www.Browneyedbaker.com

Serving Size : 8


Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 loaf French bread (13 to 16 ounces)

8 eggs

2 cups half-and-half

1 cup milk

2 Tbs granulated sugar

1 tsp vanilla extract

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

dash of salt

For the Praline Topping:

1 cup unsalted butter, at room temperature

1 cup light brown sugar

1 cup chopped pecans

2 Tbs light corn syrup

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

pinch of salt


1. Generously butter a 9×13-inch baking dish.


2. Slice the French bread into 20 one-inch-thick slices. Arrange the slices

in the baking dish in two rows, overlapping the slices.


3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla,

cinnamon, nutmeg and salt with a whisk until blended but not too bubbly.

Pour the mixture over the bread slices, making sure all are covered evenly

with the milk-egg mixture. Spoon some of the mixture in between the slices.

Cover with foil and refrigerate overnight.


4. The next day, preheat the oven to 350 degrees F.


5. Make the Praline Topping: Combine all ingredients in a medium bowl and

blend well, using a pastry blender or your fingertips.


6. Spread the praline topping evenly over the bread and bake for 40 minutes,

until puffed and lightly golden. Serve with maple syrup.





Salami and Egg Mishmash

July 14, 2012

ImageRecipe By     : Food & Wine

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1/4  cup           canola oil
   1                    large onion, thinly sliced
  10      oz            thickly sliced Genoa salami, cut into
                        — 1/4-inch-thick strips (2 cups)
   4      cups          torn watercress or baby arugula
   1                    dozen large eggs, lightly beaten
                        Salt and freshly ground pepper
   6                    Large croissants, for serving

Heat the canola oil in a large nonstick skillet. Add the sliced onion and
cook over moderately high heat, stirring, until softened, about 5 minutes.
Add the salami strips and cook, stirring occasionally, until lightly
browned, about 2 minutes. Add the watercress and cook until just wilted,
about 1 minute. Add the eggs, season with salt and pepper and cook, stirring
gently, until the eggs are softly set, about 2 minutes longer. Transfer the
mishmash to plates and serve right away with rye toast


Apple Cinnamon Bundt Cake

June 8, 2012

    3 large Macintosh apples, peeled and sliced in thick pieces
    2 1/4 cups sugar, divided
    1 tablespoon cinnamon
    3 cups flour
    1 tablespoon baking powder
    1 teaspoon salt
    1 cup canola oil
    1 tablespoon vanilla
    1/2 cup apple juice
    6 large eggs, beaten

    In a large bowl, combine apple slices, 1/4 cup sugar, and cinnamon. Set aside.

    Preheat oven to 350 degrees. Spray a 10-cup bundt pan with cooking spray and dust with flour. Set aside.

    In a bowl, combine remaining 2 cups of sugar, flour, baking powder, and salt. Make a well and pour in oil, vanilla, apple juice, and eggs. Stir to just combine the ingredients and the flour mixture is incorporated.

    In the bundt pan, put about one-half of the batter and top with the apples making sure they don’t touch the sides of the pan. Top with the remaining batter. Bake for about 1 hour or until the top of the cake is golden brown. A long skewer should come out clean when inserted into the cake.

    Cool on a baking rake for 15 minutes. Run a knife around the pan and invert cake on a platter.

    Recipe from: www.dinnersforayear.blogspot.comApple Cake

Strawberry Bread

May 18, 2012

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounces frozen sliced strawberries, thawed or 24 ounces fresh strawberries, sliced
4 eggs
1 1/4 cup oil
3 cup flour
2 cup sugar
3 tsp cinnamon
1 tsp baking powder
1 tsp salt
1 cup chopped nuts – I like walnuts

1. Preheat oven to 350F.

2. Spray with Pam two 9×5 inch loaf pans.

3. In medium bowl, stir thawed strawberries, eggs, and oil.

4. In large bowl, combine flour, sugar. cinnamon, soda, salt, and nuts.

5. Add strawberry mixture to the dry ingredients and stir just until

6. Pour into the 2 pans.

7. Bake 1 hour, or until toothpick comes out clean.

This bread is really good as French Toast. Just slice, dip in egg batter and cook like regular french toast and top with fresh strawberries…Yum!

Smoked Salmon Cheesecake

May 2, 2012

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1/2 cup crushed round crackers

2 (8-ounce) packages cream cheese, softened

4 eggs

1 cup Monterey Jack cheese, shredded

1/2 cup sour cream

4 oz smoked salmon, chopped

1/4 cup purple onion, minced

1/4 cup red bell pepper, chopped

1/4 cup green bell pepper, chopped

1 tsp dried dill

1/4 tsp cayenne pepper


1. Sprinkle cracker crumbs in bottom of a lightly greased 9-inch springform

pan; set aside.


2. Beat cream cheese at medium speed of electric mixer until fluffy. Add

eggs, one at a time, beating well after each addition. Add remaining

ingredients and mix until well blended. Pour into prepared pan. Bake at 325

degrees F. for 35 minutes. Cool on a wire rack for 10 minutes. Gently run a

knife around edge of pan; release sides of pan. Cool completely. Refrigerate

until serving time. Serve at room temperature with crackers.


Graham Inn Macadamia Nut Granola

March 8, 2012

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1/2    cup               vegetable oil
1      cup              brown sugar
6      cups             rolled oats
1/2    tablespoon    cinnamon
1      cup              unsweetened coconut flakes
1      cup             sliced almonds
1      cup             macadamia nuts, coarsely chopped
1      cup             sunflower seeds
1      cup             raisins
1      cup             dried cranberries
1      cup           dried apricots, coarsely chopped

1. Preheat oven to 300°.  Mix all ingredients together in a very large bowl.
Spread out over a large cookie sheet.  Toast in the oven for 15 minutes.
Stir and toast another 15 minutes.

Flax Eggs –egg replacer for baking

December 19, 2011


Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1/3 cup flax seeds

1 cup water


1. Grind flax seeds in a blender until powdered. Slowly add water

and blend until it produces a gooey mixture.


2. Tablespoon = 1 egg


3. This makes 6 flax “eggs”.


4. *Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure

to clean out blender immediately or you’ll end up with cement. Seriously.)


Recipe Source: vegancoach.com