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Peanut Butter Cookie Recipe

This is probably one of the easiest and most versatile cookie recipes. Several weeks ago,  we were wanting a quick dessert so we cut the ingredients in half and made a small batch. There were a few Hershey Kisses laying around from a previous job so we opted to put on top of each cookie when they just taken out of the oven. Delicious. The following is the full peanut butter cookie recipe. Enjoy. This is what you need: 1/4 cup unsalted sweet cream butter 1/2 cup vegetable shortening (you are use all butter if you prefer) 1/2 cup creamy peanut butter 1/2 cup crunchy peanut butter (you can use all same type of peanut butter) 1 cup regular granulated sugar 1 cup packed dark brown sugar (light brown sugar can be used if it is the only type you have on hand) 1 teaspoon vanilla 2 1/4 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon salt (this is optional - we found it is not necessary with all the salt in the peanut butter) This is what you will do

Vegan Oatmeal Cookie Recipe

For those who follow a vegan diet, this oatmeal cookie rec ipe is for you. Ingredients: 1 tablespoon flaxseed meal 3 tablespoons warm water 1 cup all-purpose flour 1/2 cup regular sugar 1/2 cup packed dark brown sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup vegetable shortening 2 tablespoons milk alternative 1/2 teaspoon pure vanilla extract 1 1/2 cup quick-cook or regular rolled oats 1 cup semisweet chocolate pieces or raisins* optional Method: Mix flaxseed meal and warm water in a small bowl and let sit for 2-5 minutes. In a large mixing bowl stir together flour, both kinds of sugar, salt and baking soda. Add the 1/2 cup of shortening, flaxseed meal with the water, milk alternative and vanilla. Stir with a wooden spoon until well mixed (or be a kid and mix with your hands). If you choose, add your chocolate pieces or raisins. Preheat your oven to 350 degree F. On a greased cookie sheet or using parchment paper, drop dough fro

Gluten Free Turkey Shepard’s Pie Recipe

Yes this is technically more of a cottage pie since it is not made with lamb. Serves 4 2 mashed sweet potato (4 cups/1liter) 1/4 teaspoon/ml nutmeg 1 lb/450g ground turkey 1 medium onion, diced 1 teaspoon/5ml thyme 1 teaspoon/5ml tarragon 1 cup/250ml chicken stock or water 2 tablespoons/30ml potato starch or corn starch 1 cup green beans/225ml cooked and cut into 1” pieces 1 cup/225ml cooked corn removed from cob (frozen is fine) 2 teaspoons/10ml salt 1 teaspoon/5ml pepper Preheat oven to 350F/176C/GasMark4 Boil and mash sweet potato with nutmeg. Brown ground turkey. Add onion and sauté until softened. Season with thyme, tarragon, salt and pepper. Make a slurry out of the stock/water and potato starch add to ground turkey mixture stirring constantly until thickened (1-2 minutes). Pour into oven safe dish. Top with vegetables and then mashed sweet potato mixture. Spritz with olive oil. Baked for 20 minutes or until potatoes are browned. personal chefs and event cater

Easy White Bread Recipe - in less than one hour

For those who think they do not have the patience to make their own white bread, think aga in. A little bored this morning, we have come up with a white bread recipe which takes about an hour from start to finish - including the mixing of the ingredients. Ingredients: 5 1/2 - 6 1/2 cups flour - we used all-purpose 2 tablespoons active dry yeast 2 tablespoons sugar 1/4 cup oil - we used grape seed oil 2 1/4 warm tap water oil for spritzing Method: In a large mixing bowl (of a food mixer), place 2 cups flour, yeast, sugar and oil. Add hot water all at once. Mix on medium speed with a dough hook (you can start with a paddle then move to a dough hook later on - we didn’t want to have to wash anything extra) for about 2 minutes. Add 1 cup more of the flour. Mix on a medium to high speed (depending on your mixer) for 1 minute. Add remaining flour. While mixing, add your flour until your dough is just sticky but not too much. It will want to stick to the sid

Fig Pie Recipe

With Fig season almost upon us, this is a delicious pie is the perfect answer.   What you’ll need: 5 cups fresh figs (preferably Mission figs), s tem cut off and cut into round medallions 1 tablespoon cornstarch 7 tablespoons sugar, granulated - juice of ½ lemon 12 tablespoons unsalted butter 1 teaspoon pumpkin pie or apple pie spice - additional butter to grease pie dish, preferably glass - uncooked pie crust This is what you’ll do: Grease pie dish with butter generously. Place and mold your pie crust into dish. Set aside. Select ripe figs, cut into medallions. Place cut figs into pie dish. In a small bowl, combine cornstarch, sugar, and spice, mix well. Sprinkle evenly over figs. Add lemon, simply squeeze your half lemon over the figs trying to disperse the juice as evenly as possible. Dot the top of the pie with your butter. Bake in a preheated 425 oven for 35-45 minutes until the pie juices are bubbling and the pie crust is dark brown.

Gluten Free Kedgeree Recipe

It's As Easy As One, Two Three Originally when the dish was brought back to the UK lentils were the protein. They were taken out perhaps beca use they were not readily available and eggs were added. What is this dish you ask? Kedgeree is a wonderful dish of rice, smoked fish (usually haddock, onion and eggs all mixed together with with Indian spices, butter and cream...if you are feeling naughty. The bold warm spices, the smoky fish and the creamy egg yolk are surprisingly rich and filling. Imagine yourself in a tuxedo or ball gown chattering away about the affairs of the day. Wash it down with a cool ale or light and crisp white wine. serves 4 1 pound/405 g smoked haddock 1 1/2 cups/375ml white long grain rice 1 onion, diced 4 ounces/115g butter 1 teaspoon/5ml garam masala 1/2 teaspoon/2ml turmeric, or a pinch of saffron threads 4 boiled eggs, 2 chopped , 2 cut in half 1 1/2 cups/375ml heavy cream 1 teaspoon/5ml salt 1 teaspoon/5ml black pepper

Our Hottest Tip Yet: How To Make Homemade Chili Oil In 10 Minutes

Whether you prefer smoky Ancho chilies or spicy Thai chilies, they’ll both make a kicky finishing oil for risottos, pastas and seafood. by  Kristen Eppich   Published Feb 23, 2018  Updated Feb 23, 2018 Chili oil is essentially dried chilies, preserved in oil. It adds a delightful kick to whatever dish you’re using it in. Commonly used as a finishing oil for risottos, pastas and seafood, it’s also a great oil for any stir fry or sauté. As you’re about to learn, making chili oil is very easy. Using it however, requires a little more consideration. Fresh chili oil — or chili oil that has just been made — will be relatively mild. But once the oil is stored, the chilies will continue to release heat. Rule of thumb? Test your oil before using: A little goes a long way. How To Make Chili Oil The key to making chili oil is to expose the chilies to enough heat that they begin to release their flavour, but not so much that they start to cook or – even worse – burn. If you b