Click on a link below to see the associated recipe.
Ingredients:
1 box of devil’s food cake mix (or any flavor of your choice)
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3 eggs
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½ cup vegetable oil
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1 container of cream cheese frosting (or any flavor of your choice)
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Directions:
Mix all ingredients (except frosting) in a medium
bowl to make cookie dough. (Please note, you are not to prepare
the cake mix as directed on the box. Instead, simply mix the cake mix
(powder), eggs, and oil.) The cookie dough will be thick. Spoon out
small balls (roughly rounded teaspoon size) onto an ungreased cookie sheet.
Bake at 350 degrees F for 8-10 minutes.
Let cool and frost between two cookies.
Note: We use a cookie dough scoop (similar to an
ice cream scoop) for the dough to provide uniformity of size, etc. In
addition, we like to experiment with various flavors of cake mix and
frosting. These cookies are quite easy to make.
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Ingredients:
½ cup honey
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½ cup peanut butter
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1 cup nonfat dry milk
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1 cup uncooked quick oats
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Directions:
Mix honey and peanut butter in medium bowl. Add dry
milk and oats. Divide mixture into small balls. (No cooking/baking required)
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Ingredients:
2 cups sugar
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3 cups uncooked
quick oats |
1 cup butter (two sticks)
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½ cup peanut
butter |
½ cup milk
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1 tsp. vanilla |
3 T. cocoa
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Directions:
Heat sugar, butter, milk, and cocoa to boil and
boil for 1 minute. Remove from heat and add peanut butter, vanilla, and
oats. Mix well. Allow mixture to cool until it reaches the desired viscosity
for scooping. Scoop (or drop) onto wax paper using teaspoon or a
sophisticated baking tool. Cool, and enjoy!
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This recipe has two parts: salad and dressing.
For Salad:
2 T. sesame seeds
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½ cup slivered almonds
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16 oz. cabbage, shredded
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4 green onions, chopped
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1 package Ramen noodles, any flavor, crumbled
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1 can of mandarin oranges, drained
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Mix cabbage and onions. Place in refrigerator.
(Can toast the almonds and sesame seeds at 350° for 10 minutes; set aside)
For Dressing:
2 T. sugar
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1/3 cup vegetable oil
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3 T. rice vinegar (or apple cider vinegar)
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dash of salt
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½ tsp. pepper
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1 flavor packet from Ramen noodles
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Mix dressing well and pour over salad just before
serving. Add sesame seeds, almonds, crushed noodles and mandarin orange
slices.
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Ingredients:
1 – 16 oz can tomatoes
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¼ tsp. Cardamom
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¼ tsp. powdered ginger (or 1 tsp fresh)
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1 ¼ tsp. salt
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¼ tsp. garlic paste (or 1 clove fresh)
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½ tsp. black pepper
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1 – 3oz can chopped green chili peppers
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1 tsp. Kasuri Methi
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1 ½ cubes butter
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1 bottle Tandoori Curry Paste
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2 small cartons fresh cream
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5 chicken breasts
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Directions:
Cut chicken into bite size pieces. Marinate in 1/3
of jar (100 gr) of Tandoori Curry paste 3-4 hrs (no worries if you forget).
You can dilute the paste very slightly with water for better marinade
consistency.
Puree in blender: tomatoes and green
chilies.
Melt butter in deep pan over low heat. Add the
ginger, garlic, tomato mixture, fresh cream and all spices. Bring to a
boil, add chicken, then lower heat and simmer for 20-25 minutes.
Serve with Naan (Indian bread).
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makes 8 breads
Ingredients:
3 1/3 cups unbleached flour
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2/3 cup natural yogurt
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1 packet of dried yeast
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1 cup warm water
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2 teaspoons salt
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2 tablespoons butter, melted
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1 teaspoon cumin seeds
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extra flour, for rolling
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1 tablespoon sesame or poppy seeds
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a little oil, for cooking
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Equipment:
large bowl
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rolling pin
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sifter or strainer
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griddle or heavy-based frying pan
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wooden spoon
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cup and pastry brush
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wooden board
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tea towel
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plastic wrap
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Directions:
This is a leavened bread, made with yeast.
1. Sift the flour into a
big bowl. Add the yeast and salt and stir in the seeds.
2. Mix the yogurt, water,
and butter together and stir into the flour with a big wooden spoon.
3. With clean hands, turn
the dough out onto a board. Rub the dough hard as if you were scrubbing
clothes. This is called kneading and makes the dough nice and smooth. Do
this for at least 5 minutes.
4. Put the dough back in
the bowl, cover with plastic wrap, and let it rise in a warm part of the
kitchen until it has doubled in size. This will take between 2 and 4
hours, depending on the warmth of the room.
5. Punch the dough so
that it collapses. Take it out of the bowl and knead it again for 1
minute. Cut into 8 equal pieces and roll each into a ball.
6. Sprinkle a little
flour on a work surface and roll each ball out to an oval shape (the
Indians say “like a teardrop”).
7. Heat a griddle or
heavy-based frying pan until quite hot, brush it lightly with some oil,
and cook each bread for about 3 minutes on each side. Watch to see that
it does not burn. Keep the breads warm, wrapped in a clean tea towel,
while you make the rest.
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Ingredients:
-Dough-
| 1 package yeast (~2 ¼ tsp) |
1 tsp. salt |
| 1 cup warm water |
1 tbsp. oil |
| 1 tsp. sugar |
2 ½ cups flour |
-Topping-
| 2 cups mozzarella cheese,
shredded |
2 tbsp fresh basil or 2 tsp
dried basil |
| 1 to 2 cloves garlic, minced |
1 cup mayonnaise |
| 2 tbsp parmesan cheese |
3 Roma tomatoes, sliced |
Directions:
Preheat oven to 350°. Dissolve yeast in warm water. Stir in sugar, salt, and
oil. Mix in flour and knead until smooth; set aside. Combine topping
ingredients, except for tomatoes, and set aside. Roll out pizza dough.
Spread topping mixture over pizza dough. Place tomatoes on top. Bake for 15
to 20 minutes, or until golden brown.
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Ingredients:
1 pkg. (8 oz.) cream cheese
1 egg, beaten
1/2 cup sour cream
1 can (14 oz.) sweetened
condensed milk
1 graham cracker crust
Directions:
Combine ingredients
(except crust) in mixing bowl; mix for about a minute.
Pour into crust.
Bake at 350° for 30
minutes.
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- This is a recipe for a slow
cooker -
Ingredients:
| 1 cup flour |
2 Tbsp. vegetable
oil |
| 1/2 cup sugar |
1 tsp. vanilla |
| 2 Tbsp. baking
cocoa |
1/2 cup chopped
nuts (optional) |
| 2 tsp. baking
powder |
3/4 cup packed
brown sugar |
| 1/2 tsp. salt |
1/4 cup baking
cocoa |
| 1/2 cup milk |
1 1/2 cup hot water |
Directions:
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Spray inside of a 2 to 3 1/2
quart slow cooker with cooking spray.
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Mix flour, sugar, 2 Tbsp.
cocoa, baking powder, and salt in a medium bowl.
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Stir in milk, oil, and vanilla
until smooth.
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Stir in nuts, if desired.
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Spread batter evenly in bottom
of cooker.
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Mix brown sugar and 1/4 cup
cocoa in bowl.
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Stir in hot water until smooth.
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Pour evenly over batter in
cooker.
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Cover and cook on high for 2 -
2 1/2 hours (or on low for 3 1/2 hours) or until toothpick inserted in
center comes out clean.
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Turn off cooker and let cake
stand uncovered 30-40 minutes to cool slightly before serving.
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Spoon warm cake into dessert
dishes and top with your favorite topping (whipped cream, ice cream, etc.)
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Ingredients:
| 1/2 cup brown sugar |
| 1/2 cup (1 stick) of butter, softened |
| 1 cup flour |
| 1/2 cup sweetened condensed milk |
| 1 tsp vanilla extract |
| 1/2 cup mini chocolate chips |
| Sprinkles |
Directions:
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Combine brown sugar and softened butter in a large bowl with a hand mixer until evenly blended.
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Add in flour, condensed milk, and vanilla extract.
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Blend on med-high until you have a thick dough.
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Fold in chocolate chips and sprinkles with a spoon or spatula.
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Line a square baking pan with parchment paper, then spread dough out evenly in your pan. *Make sure to press firmly all around the surface to get one uniformed layer.
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Chill in the refrigerator for 1 hour.
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