Basic Banana Muffins

 Ingredients

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

3 medium ripe bananas

1 large egg, room temperature

1/3 cup vegetable oil

1 teaspoon vanilla extract

Directions

In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.

Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Sri Lankan Style Fried Egg Curry Recipe

Ingredients

4 Whole Egg , boiled

1 sprig Curry leaves

2 Onion , sliced

2 Tomatoes , chopped

1 inch Ginger , chopped

4 cloves Garlic , chopped

1 inch Cinnamon Stick (Dalchini)

3 Cloves (Laung)

1 Cardamom (Elaichi) Pods/Seeds

2 teaspoon Red Chilli flakes

1 teaspoon Fennel seeds (Saunf)

2 teaspoon Coriander Powder (Dhania)

1 teaspoon Garam masala powder

1 cup Coconut milk

Salt , to taste 

How to make Sri Lankan Style Fried Egg Curry Recipe

To begin making the Srilankan Style Fried Egg Curry Recipe, heat a saucepan with required amount of water. The quantity of water depends on the number of eggs you want to boil. Add water so that all the eggs are dipped under it properly.

Put the eggs in water and cook till you see some cracks on the outer layer of the eggs. This will take form 10 to 15 minutes. Once you see the cracks, switch off the stove and take the eggs out. Let them cool down.

Once the eggs cooled down, take out the outer shelf and keep the eggs aside.

Heat a flat skillet with 2 tablespoons oil. Once the oil is hot, add boiled egg and fry it evenly till it is golden brown from all the sides. Once done keep it aside.

In the same pan, add cinnamon stick, cardamom, clove and allow it to sizzle for few seconds.

Add curry leaves and leave it to crackle for few seconds. Add ginger and garlic and cook it for about 2 minutes.

After 2 minutes, add onions and saute till they soften. Once the onions have caramelized, add chopped tomatoes and sprinkle with little salt to cook it faster.

Once the tomatoes turn mushy, add all the spice powders including corainder powder, garam masala powder, red chilli flakes, fennel seeds, salt to taste and let it cook for about 2 to 3 minutes.

Next, add coconut milk at the end and you can also add 1/2 a cup of water to adjust the consistency. Simmer for 3 to 4 minutes and drop in the fried egg and serve hot with chopped coriander leaves.

Serve the Sri Lankan Style Fried Egg Curry Recipe along with Steamed Rice or Ceylon Parotha, or just Malabar Parotta and a Tomato Onion Cucumber Raitato enjoy your Sunday lunch.

Betty Crocker Cake Mix Chocolate Cookies

Ingredients 1 box Betty Crocker™ Super Moist™ devil's food cake mix 1/3 cup vegetable oil 1 teaspoon vanilla 2 eggs 1/4 cup sugar Make With Make With Betty Crocker Cake Mix Steps 1 Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms. 2 Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart. 3 Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

Manzano Pepper Salsa -Rocoto Pepper

https://menuofmusings.com/manzano-pepper-salsa/

Doubled recipe, grilled on fry pan, with olive oils 

Didn't add the water

only 1/2 tblsp salt

seems very wet

Easy to make, this Manzano pepper sauce is perfect to add to your huevos rancheros to "spice it up."

INGREDIENTS

3 Manzano peppers, halved and seeded

4 Roma tomatoes, whole

1 cup Onion, white and chopped

4 garlic cloves

1/3 cup water

1 tablespoon of olive oil

1 tablespoon of salt

INSTRUCTIONS

Place the tomatoes on a comal (or a griddle) and using tongs, rotate until all sides are slightly blistered.

Once roasted, transfer the roasted tomatoes to a blender.

Cut the Manzano peppers in half.

Remove the seeds from each Manzano pepper.

Place the Manzano peppers on the comal (or a griddle) and using tongs, rotate until all sides are slightly blistered.

Once the Manzano peppers are roasted, transfer the roasted peppers to the same blender with tomatoes.

Add the onion, garlic cloves, and water to blender and blend well.

Heat in a saucepan over medium heat 1 tablespoon of olive oil.

Add the mixture from the blender to the saucepan.

Add salt.

Cook until the mixture starts to boil.

Once the mixture is boiling, reduce to low heat and continue to cook for 5 minutes or until desired consistency.

Cheeseburger Pasta

 Ingredients

1-1/2 cups uncooked whole wheat penne pasta

3/4 pound lean ground beef (90% lean)

2 tablespoons finely chopped onion

1 can (14-1/2 ounces) no-salt-added diced tomatoes

2 tablespoons dill pickle relish

2 tablespoons prepared mustard

2 tablespoons ketchup

1 teaspoon steak seasoning

1/4 teaspoon seasoned salt

3/4 cup shredded reduced-fat cheddar cheese

Chopped green onions, optional

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Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

Nutrition Facts

1-1/2 cups: 391 calories, 12g fat (6g saturated fat), 57mg cholesterol, 759m

COOKING FOR A CROWD

1 900 g bag of Penne Pasta = 8 cups + add 1 cup = 9

Multiply above recipe by 6 = 

4.5 lbs. ground beef

12 Tablespoons chopped onion

11 cups diced tomatoes

12 Tablespoons Dill pickle relish

12 Tablespoons Mustard

12 Tablespoons Ketchup

6 teaspoons steak seasoning

1 1/2 teaspoons seasoned salt

4 1/2 cups grated cheddar cheese

Chopped green onions

Veggie & Chicken Rice Casserole

 INGREDIENTS

  

1x

2x

6x

6 cups of chopped or shredded COOKED chicken

2 cups long grain uncooked white rice

6 cups Swanson® Chicken Broth divided

2 10.5 ounce cans Campbell's® Condensed Cream of Mushroom Soup

1 10.5 ounce can Campbell's® Condensed Cream of Chicken Soup

24 ounces frozen vegetables peas + carrots, California blend, any

¾ to 1 tablespoon all purpose seasoning blend

½ teaspoon black pepper

5 cups shredded cheddar cheese

3 cups french fried onions optional

INSTRUCTIONS

 

Prepare uncooked rice according to package directions, using 4 cups of chicken broth in place of the water. Set aside.

Spray four 8x8 inch pans with non stick spray. (Or three 8x10 inch pans.)

Preheat oven to 350 degrees.

Swanson® Chicken Broth, Campbell's® Condensed Cream of Mushroom Soup, Campbell's® Condensed Cream of Chicken Soup, vegetables, seasoning and pepper. Stir to combine well. Fold in 1 cup of the shredded cheese.

Evenly distribute the chicken + rice mixture into the prepared baking pans. Top each evenly with cheese and french fried onions if desired.

If baking now, bake uncovered for about 30 - 40 minutes until hot in the center and the cheese is golden brown and bubbly.

To freeze, cover the baking pans with a lid or heavy duty aluminum foil. To cook, let the casserole thaw in the refrigerator before baking. Cooking time will be longer; heat until hot in the center.

Cheesy Chicken Broccoli Rice Casserole

 This Cheesy Chicken Broccoli Rice Casserole is made all in ONE POT and ready in only 30 minutes. It’s cheesy, it’s comforting, loaded with broccoli and super simple to make!

INGREDIENTS

▢1 tablespoon olive oil

▢1 small onion chopped

▢2 chicken breasts cut into small cubes(6 cups diced vege chicken)

▢¼ teaspoon salt

▢¼ teaspoon black pepper

▢4 cloves garlic minced

▢¾ cup rice uncooked

▢10 ounce cream of chicken soup (1 can)(1 can cr. of broccoli soup)

▢3 cups chicken broth low sodium(vege chicken soup)

▢2 cups broccoli florets

▢1 cup cheddar cheese

▢1 tablespoon fresh parsley chopped

US Customary – Metric

INSTRUCTIONS

Heat the olive oil in a large skillet. Add chopped onion and cubed chicken. Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season with salt and pepper to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.

Add the rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed add more until rice is fully cooked. Bring to a boil, then reduce heat, cover, and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for seasoning and adjust as necessary.

Add the broccoli florets and half the cheese then continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place the skillet under the broiler for a couple more minutes, just until it melts and starts to brown a bit.

Garnish with fresh parsley and serve.

3 recipes gives 2 half size foil pans

Cook covered at 400 degrees F 1 hour, stirring at 20 minute intervals.

Top with grated cheese and place under broiler on Hi for 3 minutes.

Do plain chicken rice casserole.  Do vegetable on the side, and a salad

 

Sausage and Egg Breakfast Rolls

 These Sausage and Egg Breakfast Rolls are easy and quick to make and the perfect grab-and-go-breakfast. Turkey breakfast sausages wrapped in crescent rolls with scrambled eggs and cheese, so easy and so good.

INGREDIENTS

▢1 teaspoon butter

▢5 eggs

▢2 tablespoon all-purpose flour

▢8 Pillsbury crescent rolls 1 can

▢2 ounce cheddar cheese shredded

▢8 turkey breakfast sausages fully cooked

▢1 egg beaten for egg wash

▢1/4 teaspoon salt or to taste

▢1/4 teaspoon pepper or to taste

US Customary – Metric

INSTRUCTIONS

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.

Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.

Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.

Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.

Brush each roll with the egg 

Whole Wheat BBQ Chicken Calzones

 Mini Whole Wheat BBQ Chicken Calzones

makes 6-8 calzones

pizza dough [slightly adapted from my garlic bread pizza crust]

1 1/8 cups warm water (100-105 degrees)

3 teaspoons active dry yeast

1 1/2 tablespoons honey

1 1/2 tablespoon olive oil

2 cups 100% whole wheat flour

1 cup all-purpose flour

1 teaspoon salt

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the whole wheat flour and salt, mixing until the dough begins to come together. Since it will probably still be sticky, add in another 1/2 cup of all purpose flour, kneading the dough with your hands and then turning it onto a work surface to knead for a few minutes. If dough is still sticky, add the remaining flour until it is soft, smooth and stretchy. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

Once risen, punch down the dough and knead a few times, adding a few spoonfuls of flour if sticky. Separate the dough into 6 or 8 pieces (it’s your call), then roll into a ball and place covered on a baking sheet to rise for another 10 minutes.

calzones

1 red onion, thinly sliced

1/2 tablespoon olive oil

1 1/2 boneless, skinless chicken breasts, cooked and shredded

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1 cup of your favorite bbq sauce + more for dipping

4 ounces freshly grated cheddar cheese

4 ounces freshly grated provolone cheese

fresh cilantro, if desired

While dough is rising, heat a skillet over medium-low heat and add olive oil. Toss in onions with a sprinkle of salt, then cover and let caramelize for 15-20 minutes, stirring occasionally.

Preheat oven to 375 degrees. In a bowl, combine chicken with garlic powder and smoked paprika.

Roll each ball of dough into a small oval, then fill with a few spoonfuls of bbq sauce, shredded chicken, a handful of caramelized onions and a sprinkle of both cheeses. Toss in cilantro if desired. Drizzle a bit of additional sauce on top, then fold the top over to meet the bottom, tightly sealing the edges. Poke a few holes in the top with a knife or fork. Place calzones on a non-stick 

Gotham Oven Fryer

 

Growing Gobo in pots or bags

 

hiwa@videotron.ca via gmail.com	2:04 PM (6 hours ago)
to Gerry

diameter 44cm / 17.5 inch

depth 40 cm / 15 75 inch

I planted about 8~10, but some are big, some are very small,  so probably, 4~5 plants per pot are best for this size, I think.

I purchased these pots from the farmer in Kijiji.  Like you, in the past, I had such hard time to dig and harvest Gobo when I planted them directly on the soil, so I did not wanted to repeat that pain!!!   I want my gobo roots to grow under the controlled limited environment for easy harvest.

Probably, cheapest way is to plant gobo in bag.

Regards,

Hiroe

Additional info.  All in Japanese, but you will understand.

https://www.youtube.com/watch?v=sqCYQrRmjaY

https://www.youtube.com/watch?v=Dn_Ci8e1FEc

Peanut Butter Cookies by John

 Peanut Butter Cookies Recipe

These ULTRA-easy, melt-in-your-mouth peanut butter cookies with just the right balance of salty and sweet are a sure to please treat.

 INGREDIENTS:

▢1 1/2 cup all-purpose flour 180g

▢1/2 cup butter unsalted, room temp 113g

▢1 cup peanut butter 250g

▢1/2 cup brown sugar 100g, lightly packed

▢1/2 cup sugar 100g

▢1 tsp vanilla extract 5mL

▢1 egg large, room temp

▢3/4 tsp baking powder 3g

Instructions

INSTRUCTIONS:

Preheat oven to 350F

Sift flour and baking powder together then whisk to combine.

Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.

Add peanut butter and mix until incorporated.

Mix in egg and vanilla extract then add flour mixture and beat until incorporated.

Roll dough into one inch balls and place on baking sheet lined with parchment paper.

Flatten cookies with a fork in a criss-cross pattern.

Bake cookies for about 10 minutes.

Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

Prep Time1 minute Cook Time10 minutes Total Time15 minutes

 Servings18 cookies

 Calories193kcal

No Bake Chocolate Cheesecake

Needs revision

 INGREDIENTS

FOR THE CRUST

1 1/2 c. finely crushed gingersnaps

2 tbsp. granulated sugar

5 tbsp. butter, melted

FOR THE FILLING

1 c. heavy cream

2 (8-oz.) blocks cream cheese, softened

1 (15-oz.) can pumpkin puree

1 c. powdered sugar

1 tsp. pure vanilla extract

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. kosher salt

FOR TOPPING

Whipped cream 

Roughly crushed gingersnaps 

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DIRECTIONS

In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer. 

In a medium bowl, beat heavy cream to stiff peaks. 

In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined. Pour batter over crust and smooth top with an offset spatula. 

Refrigerate until set, at least 4 hours and up to overnight. 

Serve with whipped cream and crushed gingersnaps. 

Large Batch Chocolate Chip Cookies by Becky

 Chocolate Chip Cookies

INGREDIENTS

1 ½ cup butter (3 sticks), softened

1 3/4 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 tablespoon vanilla extract

1 ½ tablespoons cornstarch

2 tsp. baking soda

1 tsp. salt

4 cups + 2 tablespoons all-purpose flour

3 cups semi-sweet chocolate chips (or 2 cups chocolate chips and 3/4 cup mini)

INSTRUCTIONS

In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown and granulated sugar together on medium speed, beating until light and fluffy about 2-3 minutes. Add in eggs and vanilla and mix until incorporated on low speed. Turn mixer up to medium-high and mix for 1 minute.

Scrape down the sides of the bowl if needed. Add the cornstarch, baking soda, and salt. Mix for 30 seconds then slowly add the flour. Mix until fully incorporated.

Add the chocolate chips and either beat for a few seconds on low speed or fold in by hand.

Drop 2 tablespoons of the dough or roll into balls onto a lined baking sheet. Top with more chocolate chips if desired. Cover with plastic wrap and chill the dough for at least 1 hour or longer. (Overnight or a couple of days works too.) Or chill for 20-25 minutes in the freezer.

When ready to bake, preheat oven to 350 F. Spread cookie dough on baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 8-10 minutes until edges are just golden. Make sure not to over bake, the cookies will set up as they cool.

Remove from oven, let cool on baking sheet for 5-10 minutes, and then transfer to wire rack to finish cooling. (Store in an airtight container.)

TO FREEZE COOKIE DOUGH:

Line a baking sheet with wax or parchment paper.

Scoop dough into balls onto cookie sheet just leaving enough room between dough balls that they don’t touch.

Add more chocolate chips if desired.

Place the cookie sheet in the freezer for about an hour.

Then put the cookie dough balls in a freezer zip lock (labeled) and keep in the freezer until needed!

When ready to bake, just add a couple more minutes to the baking time. No need to thaw out the dough first.

Enjoy!

YIELD: 48 COOKIES (2 TBSP. DOUGH) OR 24 COOKIES (1/4 CUP DOUGH EACH)

LARGE BATCH CHOCOLATE CHIP COOKIES

Place cookie dough further apart on the cookie sheets for baking. 35 on the large tray is too many, and 24 on the smaller tray is too close.  Two trays in the oven - I baked for 18 minutes.

No-Bake Pistachio Pudding Pie

 INGREDIENTS

8 ounces cream cheese, softened

3/4 cup milk

1 1/2 cups heavy cream, divided

1 (3.4-ounce) package instant pistachio pudding mix

1/4 cup granulated sugar

1 ready-made oreo crust

2 tablespoons powdered sugar

1/2 cup semi-sweet chocolate chips

2 tablespoons chopped pistachios

INSTRUCTIONS

Iin a large bowl, use a hand-held mixer to beat the cream cheese and a splash of the milk until smooth.

Note: Or you can use a stand mixer.

Gradually beat in the remaining milk and then 1/2 a cup of heavy cream. Once smooth, beat in the pistachio pudding mix and granulated sugar.

Transfer to the oreo crust and spread evenly. Place in refrigerator.

Using a hand-held mixer or stand mixer, beat the remaining 1 cup heavy cream until it starts to thicken. Add powdered sugar and continue to beat until thick.

Spread on top of the pistachio mixture.

Note: If you want to make the pie look more decorative, spread half the whipped cream on the pie and transfer the other half to a pastry bag fitted with a large star tip and pipe it in a ring around the outer edge of the pie like in my pictures.

Place the chocolate chips in a microwave-safe bowl and microvave at 20 second intervals, stirring in between, until melted. Place in a small plastic bag, snip the corner and drizlle on the pie.

Sprinkle pistachios around the outer edge.

Hot Pepper Jam

Ingredient Checklist

2 ½ cups finely chopped red bell peppers

1 cup finely chopped green bell peppers

½ cup finely chopped jalapeno peppers 

1 cup apple cider vinegar 

1 (1.75 ounce) package powdered pectin 

5 cups white sugar

For a spicier jam, decrease sweet red peppers by 1/4 cup, and increase hot peppers by 1/4 cup

Combine peppers and vinegar, bring to a boil then simmer until peppers are tender.

Stir in pectin.  Bring to a boil stirring frequently until it reaches a boil that cannot be stirred down, continue boiling for 1 minute.  Stir in all at once the sugar.  Stir until it is melted. Stir until it reaches a boil that cannot be stirred down then continue boiling for 1 minute. Reduce heat to low and begin filling prepared hot jars. Add seals and rings.  Process in steam canner for 10 minutes.

Minnesota Hot Dish Casserole(with Tater tots)

 2 pounds ground beef , (80/20)

▢1/2 teaspoon kosher salt

▢1/4 teaspoon coarse ground black pepper

▢1 yellow onion , chopped

▢2 tablespoons flour

▢1 cup beef broth

▢1/4 cup whole milk

▢1 tablespoon Worcestershire sauce

▢2 cups cheddar cheese , shredded

▢32 ounces frozen tater tots

Instructions

Preheat the oven to 350 degrees.

Add the ground beef, salt and pepper to a large cast iron skillet on medium high heat and cook until browned, about 5-7 minutes.

Remove the ground beef and add in the onions, cooking for 5-7 minutes or until softened.

Add in the flour and whisk for 15 seconds before adding in the beef broth, whole milk and Worcestershire sauce.

Cook on medium heat for 2-3 minutes until thickened, add the beef back in and stir until combined.

In a 9x13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 45 minutes.

Crème Brûlée - adapted from Betty Crocker

 Crème Brûlée

This Easy Crème Brûlée is made with just four ingredients and features a rich custard base with a crisp caramelized topping.

 Prep Time 15 minutes

 Cook Time 40 minutes

 Total Time 55 minutes

 Servings 4 servings

INGREDIENTS                                                    ADJUSTED INGREDIENTS Nov.5,2021

6 large egg yolks                                                            5 Egg Yolks

1/3 cup (70 grams) granulated sugar                            2/3 sugar + topping

2 cups (480 ml) heavy whipping cream                        3 cups heavy whipping cream

1 and 1/2 teaspoons pure vanilla extract                        2 teasp. vanilla extract

2 tablespoons (25 grams) granulated sugar (for the topping)

INSTRUCTIONS

Preheat the oven to 325°F (163°C). Place a large pot of water on the stove to boil.

In a large mixing bowl, whisk together the egg yolks and sugar until well blended and it just starts to lighten in color. Set aside.

Pour the heavy whipping cream in a medium-sized saucepan(or double boiler)and heat over medium heat. Stir occasionally until the cream is warm and bubbling around the edges. Remove the cream from the heat and stir in the vanilla extract.

Slowly pour about 1/2 cup of the warm heavy whipping cream into the egg and sugar mixture making sure to whisk well as you're pouring it in. Then, slowly pour in the remaining cream and continue whisking until fully combined. If there's a thin layer of foam on top of the mixture, you can skim this off with a spoon at this point.

Strain the mixture through a fine mesh strainer(I never do this), then evenly distribute between four 6-ounce ramekins(or more if you use smaller ramekins).

Pour the boiling water into an 8-inch square baking pan (or larger pan if you prefer) about 1/3 of the way full. Carefully place the ramekins in the baking dish. The water should come about halfway up the sides of the ramekins. If needed, add a little more boiling water to the pan.

Carefully place the baking pan in the oven. Bake at 325°F (163°C) for 35 to 45 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and carefully remove the ramekins from the pan using tongs or pot holders and transfer to a wire rack to cool completely. Once cooled, cover tightly and refrigerate for at least 4 hours or overnight.

Once chilled, blot the tops of each custard with a paper towel to remove any excess moisture. Sprinkle 1 and 1/2 teaspoons of sugar on top of each custard, shake it around into one even layer, then use a small kitchen torch to carefully caramelize the sugar. Allow the sugar to harden for 1 to 2 minutes, then serve and enjoy, or refrigerate for a few hours until ready to serve.

NOTES

Broiler instructions: If you do not have a small kitchen torch, you may broil these in the oven to caramelize the sugar on top. Once the custard is chilled, set your oven to broil and place the ramekins on a baking sheet. Place the baking sheet in the oven and broil for about 5 to 6 minutes or until the sugar is caramelized. Carefully remove from the oven and allow to cool. The custard will be warm if you broil these in the oven, so I do suggest refrigerating them for 30 minutes to an hour to chill the custard again.

To prepare ahead of time: Bake as the recipe instructs and cool completely. Once cooled, cover each one tightly with plastic wrap and store them in the refrigerator for up to 3 days. Right before serving, add the granulated sugar on top and use a torch to caramelize the topping. 

Spiced Plum Custard Cake - bakerchik

 Ingredients

1 cup all-purpose flour

1 tablespoon white sugar

1 teaspoon baking powder

1/2 cup butter- cold and cut into cubes

2 tablespoons heavy cream

1 egg

2 1/2 cups pitted and sliced plums

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

For the custard:

1/2 cup heavy cream

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

Instructions

Preheat oven to 350F. Lightly spray an 8 inch springform pan* and set aside.

Toss the sliced plums with the spices and set aside. In a large bowl, stir together the flour, 1 tablespoon sugar and baking powder. Add the cubes of butter and use a pastry blender, knife or your hands to cut the butter in until coarse crumbs form. Stir in 1/2 teaspoon of vanilla, 2 tablespoons cream and an egg. Continue to stir for a few seconds or until well combined. (But not necessarily perfectly smooth.)

Turn the dough into the bottom of the pain and press in with your fingers. Arrange the spiced plums over the dough. Bake for 20-25 minutes.

While cake is baking prep the custard by whisking together the 1/2 cup of cream, 1/2 cup of sugar, vanilla and egg.

When the cake is done baking, pour the custard over the plums, and return to the oven, baking for another 20-25 minutes or until the custard has set.

Cool before eating, enjoy warm or cold, store in the fridge.

Notes

* I used an 8 inch pan, but 9 inch is fine too, the cake will just be a little thinner!

Fresh Blueberry Pie

 2 x 9 inch pie crusts, baked and cooled

6 cups + 2 cups fresh blueberries, washed and patted dry

1/4 cup water

1/2 cup sugar

2 teaspoons lemon juice

Pinch of salt

2 Tablespoons cornstarch

2 Tablespoons water

Instructions

Place 3 cups of fresh blueberries in each of the two pie crusts

Mix together in a small pan the remaining 2 cups of blueberries, the water, sugar, and lemon juice.

Bring to a boil over medium heat.

Stir together the cornstarch and 2 Tablespoons of water

Pour into boiling fruit quickly, stirring constantly

Return to a boil and allow to boil for approximately 1 minute.

Pour hot fruit sauce over the fresh blueberries in the pie crust, making sure all areas are covered

Allow to cool for at least 2 hours before serving.

POTATO FRY by Swasthi's Recipes

POTATO FRY

Potato fry also known as aloo fry, made with basic ingredients is a

comfort food from Indian cuisine. This simple stir fry can be eaten with

rice- sambar or rice-rasam or as a side in a Indian meal. This is a kids'

friendly recipe.

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Servings

2 to 3

Author Swasthi

INGREDIENTS (1 CUP = 240ML )

HOW TO MAKE THE RECIPE

Preparation

1¼ cup potatoes

(½ inch cubes, 250 grams, 2 to 3 medium)

1½ tablespoon oil

(adjust to taste)

¼ teaspoon mustard seeds

(optional)

½ teaspoon cumin seeds

1 to 2 garlic

cloves chopped or crushed

½ teaspoon urad dal

(optional)

1 sprig curry leaves

1 dried red chili

broken (optional)

⅛ teaspoon asafoetida

(hing)

⅛ teaspoon turmeric

½ teaspoon red chili powder

(adjust to taste)

¼ to ½ teaspoon garam masala

or sambar powder

⅓ teaspoon salt

as needed

Potato fry https://www.indianhealthyrecipes.com/tawa-aloo-potato-fry/

Instructions

1. Pour oil to a heavy bottom non stick or cast iron pan. When the oil turns hot, add cumin,

mustard, red chili and dal (optional). Fry until the dal turns golden.

2. Add curry leaves and garlic. When the garlic is lightly fried, add hing.

3. Drain the water from potatoes and then add them to the pan. Sprinkle turmeric. Mix and

fry potatoes for about 3 to 4 minutes on a medium heat stirring often.

4. For crispy aloo fry, keep stirring and fry them without covering until fork tender. You

can also add more oil for better roasting.

5. For soft potatoes, lower the flame. Cover and cook till the potatoes are fork

tender. Stir in between to prevent burning.

6. When the potatoes are done, prick them with a fork to check if they are cooked

completely. You shouldn't feel them hard from inside. Otherwise cook them for a little

longer.

7. Then sprinkle chili powder, salt and garam masala. Toss everything well and fry for a

minute or two to blend well. I usually add a tsp of oil at this stage so the spice powders

coat all of the potatoes easily.

8. Serve potato fry with rice and rasam, sambar.

Tips to make potato fry 

1. To stir fry always use potatoes that are not from the cold storage section as they don’t get cooked or roasted quickly. 

2. Always keep the potatoes immersed in a bowl of water to get rid of the excess starch. This prevents them from sticking to each other while frying. 

3. Also keeping them in water hydrates the potatoes and help to cook well easily. 

4. I have used a basic garam masala to spice up the aloo fry. You can also use pav bhaji masala, kitchen king masala or sambar powder. 

5. Always add salt to potatoes only after are cooked well. Adding salt early to the potatoes hinders them from cooking well. 

6. I don’t make very hot & spicy foods at home as my kids cannot eat. So this potato fry is lightly spiced with red chili powder & light garam masala. Do adjust them to suit your taste. 

Roasted Brussels Sprouts

 1½ pounds Brussels sprouts

2 tablespoons extra-virgin olive oil

¼ teaspoon fine sea salt

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.

On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.

Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.

Easy Raspberry Mousse

 EASY RASPBERRY MOUSSE RECIPE

 4.8 / 5 (5 REVIEWS)

PREP TIME: 15 mins | COOK TIME: 1 hour chill time

YIELD: about 5 cups | SERVES: 6

 Print RecipeSave to PrepearWhat is Prepear?

INGREDIENTS

3/4 cup raspberries, fresh or frozen and thawed

2 tablespoons water

8 ounces cream cheese, softened

1/4 cup plus 2 tablespoons powdered erythritol sweetener, divided (or powdered sugar)

1 cup heavy cream

1/2 teaspoon vanilla extract

INSTRUCTIONS

In a blender, blend together the raspberries and water until smooth. Add the cream cheese and 1/4 cup sweetener and blend again until well combined.

In a large bowl, beat the heavy cream, 2 tablespoons of sweetener, and vanilla until stiff peaks form.

Fold the raspberry mixture into the whipped cream until combined. Divide the mousse among 6 dessert cups, cover, and chill until set, about 1 hour.

Basic biscuits by All Recipes

Ingredients

10

Original recipe yields 10 servings

Ingredient Checklist

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup shortening
• ¾ cup milk
• Directions

Instructions Checklist

• Step 1

  Preheat oven to 450 degrees F (230 degrees C).

• Step 2

  In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

• Step 3

  Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

• Step 4

  Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

• Step 5

  Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

Incredibly Moist and Easy Carrot Cake by Joanne

 

Incredibly Moist and Easy Carrot Cake

• PREP 20mins
• COOK 45mins
• TOTAL 1hr 5mins

This is the best carrot cake recipe I’ve ever used. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well.

This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option

**The creamy frosting recipe shared below is a soft frosting and is not ideal for frosting the entire cake. It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting. For a more traditional cream cheese frosting, see the notes section.

Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

YOU WILL NEED

FOR CARROT CAKE

2 cups (250 grams) all-purpose flour

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar - (Reduced total sugar by 1/2 a cup)

1 cup (200 grams) lightly packed brown sugar - (January 2, 2022 - not tasted yet.)

1 teaspoon vanilla extract

4 large eggs

3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisins

FOR CREAMY FROSTING

8 ounces (225 grams) cream cheese, at room temperature

1 1/4 cups (140 grams) powdered sugar

1/3 cup (80 ml) heavy whipping cream

1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS

MAKE BATTER

Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.

In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.

In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

BAKE CAKE

Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

• TO FINISH

In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

ADAM AND JOANNE'S TIPS

• Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.
• How to Make Carrot Cake Cupcakes: For cupcakes, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.
• Using a bundt pan: We have never done this in our kitchen, but a 10-cup or 12-cup Bundt pan should be fine for this recipe. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.
• Using a 9-inch by 13-inch pan rectangular pan: Simply add all the batter to the rectangular pan and bake. The bake time should be similar.

Sri Lankan Chicken Curry by Dini K.

 

Ingredients:

• ▢2 – 3 tbsp coconut oil
• ▢½ onion yellow or red
• ▢4 garlic cloves minced
• ▢1 inch ginger minced
• ▢6 – 7 curry leaves or 2 bay leaves
• ▢2 ½ tbsp roasted Sri Lankan curry powder
• ▢1 cinnamon stick or 1 small regular cinnamon stick
• ▢½ tsp salt plus more to taste
• ▢1 tsp cayenne pepper or chili powder (less if you like it less spicy. PLEASE SEE NOTES)
• ▢1 tbsp paprika not smoked or sweet paprika
• ▢2 lbs chicken, whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half)
• ▢2 serrano peppers (or regular green chili) cut length-wise, with or without seeds
• ▢3 roma tomatoes cut into cubes (or 2 medium-sized regular tomatoes)
• ▢2 tsp brown sugar see notes
• ▢2 tsp apple cider vinegar PLEASE SEE NOTES
• ▢½ cup coconut milk PLEASE SEE NOTES
• ▢½ cup water

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Instructions:

• Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
• Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
• Add the chicken, serrano peppers/green chili peppers, salt, 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.
• Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
• Lower the heat, and let it simmer with the lid closed, for 15 – 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!