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Personal/Favorite Recipes
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USA Cinder VIP (subscribed member)
Commodore
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Joined: May 15, 2005
Member#: 10213
Posts: 3242
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PostPosted: Sat Jan 28, 2012 6:11 pm   Post subject: Reply with quote


“JUST ONE” OATMEAL COOKIE

Snack attack? Urgent Sweet tooth? Need a quick cup-of-coffee-partner? Whatever the need or whenever it rises here’s a fast treat that won’t have you battling a full cookie jar!
(And if you want a larger batch…ingredient amounts are below!)

1 teaspoon melted butter
1 1/2 teaspoon egg beaters or whipped regular egg
1 1/2 tablespoons oatmeal – Old-fashioned or Quick (Quick works best)
2 teaspoons Splenda Granular
Pinch of salt
Pinch of cinnamon
Drop of vanilla
.
Mix all ingredients well and drop on a cookie sheet and flatten slightly. Bake at 350 for 8-10 minutes. (Toaster oven work-out time, here!)

TO MAKE A WHOLE BATCH:
1/3 cup melted butter
1/8 teaspoon salt
1/8 teaspoon baking powder
1 egg OR 1/4 cup Egg Beaters
2/3 cup Whey Low Gold or Splenda Granular (or brown sugar if you can have it)
1 teaspoon vanilla
1/8 teaspoon cinnamon
1 1/3 cup oatmeal, Old-fashioned or Quick (Quick holds together better)
Raisins, chocolate chips, chopped nuts – optional
Mix all ingredients. Bake at 350 for 8-10 minutes. Make into 16 cookies (to use the stats above).

“JUST ONE” PEANUT BUTTER COOKIE
http://eatingwelllivingthin.wordpress.com/2010/01/21/cookie-emergency-heres-your-fix/
Next time you are in the need for a quick – and I mean QUICK – dessert from the oven, but don’t want a dozen laying in wait, this will be perfect. This is an old favorite…been around forever, but worth repeating.
I’ll give the recipe for the whole batch in parentheses , and they freeze great, so save yourself some effort!
But for a fast work-out of your toaster oven this can’t be beat!
~~~~

1 tablespoon peanut butter (1 cup)
1 tablespoon Splenda Granular or Whey Low Granular (1 cup)
1 teaspoon egg substitute (1 egg or 1/4 cup egg substitute)
One drop vanilla extract (1 teaspoon)
.
Preheat oven to 325 degrees.
Combine peanut butter, sugar sub, egg, and vanilla in a small bowl. Drop dough by 1 tablespoons onto ungreased or parchment lined baking sheet. Crisscross with a fork dipped in Splenda. Bake for 8-10 minutes or until set. Allow to cool for a couple minutes on baking sheet and then remove to wire rack to cool completely.
You can add chocolate chunks, extra peanuts, unsweetened coconut…anything, really. Or make the cookies very thin and spread sugar free jam on the bottoms so that you can sandwich them together. (OR…the possibilities are endless!…make an indentation and put 1/4 teaspoon sugar free jam in the well before baking.) Makes 1 cookie or 16 cookies using the larger ingredients.
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A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please.
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PostPosted: Tue Mar 20, 2012 1:47 pm   Post subject: Reply with quote


In another station, we were discussing St. Paddy's recipes. Would anyone other than Ave be interested in my Irish Carbomb Cupcakes recipe? If so, I can post it here to share...
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Location: Heart of Dixie

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PostPosted: Fri May 25, 2012 12:38 pm   Post subject: Reply with quote


Bueno jalapenos:

Vegetable oil spray
1 c shredded Monterrey Jack cheese
1 c shredded Cobly cheese (I use 2 c of colby/jack)
8 oz cream cheese, softened
1/4 cup cooked crumbled bacon (about 5 pieces)
1/2 tsp Chili powder
1/4 tsp Kosher salt
1/4 tsp garlic powder
1/8 tsp Cumin
12 large fresh jalapenos, about 1 lb, cut in half and seeded (I recommend wearing plastic gloves and washing hands IMMEDIATELY)
1 tsp paprika

Preheat oven to 300F and spray a sheet pan with oil.

Add all ingredients but peppers and paprika and mix well to combine.

Place the peppers on the pan. Spoon the cheese mixture into the pepper halves, overfilling slightly.

Sprinkle paprika on top and bake for 30 min.

Serve hot.
_________________
'He looked at her, and being a man whom pity deeply stirred, it seemed to him that her loveliness amid her grief would pierce his heart.' —Faramir's thoughts on Éowyn
USA Cinder VIP (subscribed member)
Commodore
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Joined: May 15, 2005
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Location: Washington state

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PostPosted: Fri May 15, 2015 3:24 pm   Post subject: Bacon Corn Bread Reply with quote


Bacon & Mielie (Corn) Bread

Makes 1 standard loaf size

250g bacon, diced
2.5 (625ml) cups all purpose (cake) flour
2tsp (10ml) baking powder
1tbsn (15ml) sugar
1tsp (5ml) salt
4 large eggs
1/2 cup (125ml) butter, melted
1 cup (250ml) milk
1 tin (410g) whole corn kernels (drained)
1/2 tin (about 200g) cream style sweetcorn
1 cup cheddar cheese, grated

Pre-heat the oven to 170°c and grease a standard size loaf tin.
Fry the chopped bacon in a very hot pan until slightly crisp. Drain off any excess fat and set aside.
Meanwhile, sift all the dry ingredients into a large mixing bowl.
Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.
Fold in the corn and bacon and pour into the prepared loaf tin. Sprinkle the grated cheese over the loaf and place into the oven.
Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean. If the loaf is browning too fast, turn the heat down.
Remove from the oven and allow to cool down for 5 minutes before removing from the tray.




_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please.
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PostPosted: Mon May 18, 2015 4:32 pm   Post subject: Reply with quote


Wow, that looks tasty.

And BTW, happy SST-Anniversary, Cinder! I have mine in two days. We'll both be 10-year-members!
USA Cinder VIP (subscribed member)
Commodore
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Joined: May 15, 2005
Member#: 10213
Posts: 3242
Location: Washington state

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PostPosted: Mon May 18, 2015 4:44 pm   Post subject: Membership Reply with quote


Off topic as they say.

Thanks for noticing the date of when we joined up! I had no clue.
Wait here is something for us to celebrate with later.

thanks again.

Blueberry Ripple Yogurt Ice Cream
serves 10

Ingredients
300g (10oz) organic blueberries
125g (4oz) caster sugar
1 organic large egg
1 organic large eggs, yolks only
juice of 1 organic lemon
300g (10oz) full-fat organic Greek style yogurt


Place the blueberries in a pan with 25g (1oz) of the sugar and 3 tablespoons of water. Stir over a low heat for a minute until the sugar has dissolved, then turn the heat up and bring to the boil. Reduce to a simmer and cook the blueberries for a further 3-5 minutes, until their skins have started to split and the liquid has turned purple. Remove from the heat and pour into a bowl to cool.
Whisk the whole egg, egg yolks, remaining sugar and 150g (5oz) of the full-fat yogurt together, then place in a small pan over a gentle heat. Cook for 4-6 minutes, stirring continuously until the mixture thickens enough to cover the back of a spoon. Remove the pan from the heat and beat in all the remaining yogurt and the lemon juice.
Using a slotted spoon, add three quarters of the blueberries to the yogurt mixture and give it one stir before pouring the mixture into a 1 litre (1¾ pint) non-stick or silicone loaf tin. Freeze for at least 4 hours until firm. Allow to stand at room temperature for 45 minutes before turning out.
Serve topped with the reserved blueberries and their accompanying juice.



_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please.
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