Recipes

Here's are some of my favorite recipes that I know you'll enjoy. 

Thank you kindly for your donations for my recipes posted. I truly enjoy gardening, cooking, crafts and sharing with others. Cheers.

I would never pass along a recipe that I've never tried myself and not liked. Here's a few recipes that I've gladly added to my recipe box. (For easier search, use the explorer search box by holding down your ctrl key then pushing the F key. Type in an ingredient in the search box). 

Recipes are a collective from friends, family, magazines, internet, mail inserts, my own creations, books, work associates and what have you. I welcome your favorite recipes too.

              Beverage Recipes

Dirty Vodka Martini

3 oz. Vodka or Gin ( I like Smirnoff traditional vodka and apple flavor)

1 oz. Dry Vermouth ( I like Martini Dry Vermouth)

1/2 oz. Olive brine

Pour all ingredients into a cocktail shaker half filled with cracked ice. Shake Well for a minute. Strain into a chilled cocktail glass. Garnish with an olive and serve. Yum! Makes 1 dirty martini.

Emma's Mock Starbucks Frappaccino 

1/2 cup         Really strong coffee (espresso, instant or brewed)

1/4 cup         Granulated Sugar

2 teaspoon    Good Vanilla

2/12 cup        Milk

1 tablespoon  Cornstarch

2-4 cup          Ice

Directions

1. Mix sugar, vanilla & coffee together in measuring cup.

2. Blend milk and corn starch together in blender. I use a Ninja. Let rest 2-3 minutes.

3. Place all ingredients together in blender, excluding ice. Blend well to incorporate cornstarch throughout liquid.

4. Lastly. Blend ice with liquid according to preferred thickness. 

Makes 4 - 5 servings. Can be refrigerated or frozen for later use. How it works: The cornstarch coats the fat in the milk and coffee. This allows the ice crystals to attach to the fats making the liquid smooth. Without the cornstarch, the beverage seems more like a water like beverage rather than a smooth, milky beverage. You'll notice the difference on your tongue. 

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                         Dessert Recipes

No Bake Avocado key Lime Pie

3/4 cup Cream cheese softened

2 avocados

14 oz sweetened condensed milk

1 teaspoon grated lime peel

2/3 cup lime juice 

pinch salt

lime zest for garnish

1 - 9 inch Graham cracker pie crust (home made or purchased)

Pie Crust

1 1/2 cup      Graham crackers finely ground (about 12 graham crackers)

5 tablespoon butter or margarine

1/4 cup         sugar

1/8 teaspoon salt (leave out if using salted butter or margarine)

• Preheat oven 350 F. Using a fork or back of spoon, mix crumbs, butter and sugar and salt until well combined. No lumps. 

Firmly press graham cracker mixture into the bottom and sides of a 9 inch pie dish. Bake until crust is golden brown and fragrant about 12 - 14 minutes. Cool completely before placing any pie filling inside of it.

• Pie

Beat or blend (I use Ninja) together cream cheese and avocado until smooth. Add and blend remaining ingredients.

Pour mixture into 1 prepared graham cracker crust and cover. Freeze at least 2 hours. Serve topped with whip cream or Cool Whip. Garnish with lime zest. Absolutely amazing!

Vintage Home Made Marshmallows Recipe Using Marshmallow Plant Roots 

*Marshmallow roots are also used for medicines for cough, sore throat, upset stomach, constipation. 

There's a difference between using marshmallow root than the common mallow plant's seed pod.

4 tablespoons marshmallow root

28 tablespoons refined sugar

20 tablespoons gum tragacanth (or gum arabic- a natural product which can be bought online)

2 cups water (Water of orange flowers for aroma or instead of plain water)

1 -2 egg white, well beaten. 

1 cup cornstarch for coating.

Mallow Preparation

It's best to choose mallow before they bolt and flower; otherwise, the root becomes tough and woody. Make sure the mallow roots aren't too long. The tips may be moldy or too woody. Marshmallow gives off almost twice its own weight of mucilaginous gel when placed in water. You may think 4 tablespoons isn't enough. It truly is.

Steep marshmallow by making a tea of marshmallow roots. Simmer in 2 cups of water 20 - 30 minutes. Add additional water if too much water evaporates and mallow becomes too thick. Strain out the roots.

Heat the gum and marshmallow in a double boiler until they are dissolved together. Strain with pressure.

Stir in the sugar as quickly as possible. When dissolved, add the well beaten egg whites, stirring constantly, but take off the fire and continue to stir. 

Lay out on a flat surface lined with parchment paper. Let cool, and cut into smaller pieces.

Roll marshmallow in cornstarch. Tap off excess. They're ready to dip in chocolate or keep original. Other ingredients as like diced cherries, nuts, coconut can be put into or the marshmallow after it has cooked. 

If you're going to coat the marshmallow in coconut or jimmies, be sure to do so when the marshmallow is a bit sticky. Cornstarch makes the marshmallow less sticky so you can hold it. If you choose not to roll in cornstarch, dip a lollipop stick into white chocolate and insert half way into marshmallow. 

 Home Made Marshmallow Treats Using Common Mallow Seed Pods (Cheeses). 

*Do not use root of the Common Mallow Plant. The flavor would be too intense and marshmallow would be more of a medicine than a candy. 

Part 1

Youtube Living the Hedge Witch Life  

Part 2

Youtube Living the Hedge Witch Life

1 cup Mallow Seed Pods - Cheeses. 

3 cups water

1 large egg white

1/4 teaspoon cream of tartar

1/2 cup mallow liquid

3/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon or drop of maple syrup for a hint of flavor

Heat oven 115F (no hotter) or use a food dehydrator. If your oven's lowest temperature is 150F, crack door of oven while drying marshmallows. 

Remove outer casing or leaf from seed pods. Have food dehydrator or cookie sheet ready by lining with parchment paper. 

Boil 3 cups of water. Pour 1 cup of mallow seed pods into rapid boiling water. Stir often. Reduce water down until mallow becomes thickens much like an okra slime. It should coat a spoon or the side of pan. Mallow will tend to foam up. Stir quickly to bring the bubbles down. Mallow should drizzle from a spoon and look like a thread of string. 

Liquid should be reduced by half and become thick. Strain liquid. Separate liquid from pods. Place into large bowl and completely cool. 

Beat 1 large egg white until soft peak. Slowly add cream of tartar. Mix well. Slowly drizzle cooled mallow liquid into egg whites in intervals. Beat egg white and mallow well between intervals. 

After mallow liquid is completely whipped into egg whites add sugar, beat well. Add vanilla and maple syrup. Once done. Dab marshmallow onto food dehydrator or cookie sheet. 

Another vintage Marshmallow Recipe 

Made From Mallow Root

2 egg whites

1 tsp vanilla

1/2 cup raw cane sugar

1 tbsp powdered Marshmallow (root)

1 cup cornstarch

Whip egg whites until almost stiff. Add vanilla and whip until stiff. Then whip in the sugar, 1 tsp at the time. Finally, add Marshmallow and whip again. Place by teaspoonful onto parchment paper lined cookie sheet or board. Bake in 325 oven for 1 hour. When cooled, rolled into cornstarch. Tap off excess. 

Home Made marshmallow is softer, more flavorful and much more airier and light than store bought marshmallow. They take a bit of work and ingredients made from plants but, they're worth it. 

There are also recipes available online using simple gelatin. I haven't tried them yet. Once I do, I'll be sure to post a recipe that I like. Cheers.

From Good House Keeping

Chocolate Glazed Banana Bread Minis

Bake breads in mini paper or foil pans — perfect bake sale packaging or gifting! These particular paper loaf's can be purchased from Williams-Sonoma.

2 cup(s) all-purpose flour
3/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
2 cup(s) mashed very ripe bananas
2 teaspoon(s) vanilla extract
1/2 cup(s) (1 stick) butter, softened
1/2 cup(s) granulated sugar
1/2 cup(s) packed light brown sugar
2 large eggs
2 ounce(s) semisweet chocolate

Directions

Preheat oven to 350 degrees F.

In medium bowl, whisk flour, baking soda, and salt. In another medium bowl, mix bananas and vanilla.

In bowl, with mixer on medium speed, beat butter and sugars 3 minutes, or until fluffy. Beat in eggs, 1 at a time. With mixer on low, add flour mixture alternately with banana mixture, starting and ending with flour. Divide among 6 disposable mini (1/4-pound) loaf pans.

Bake breads 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire rack.

Drizzle with chocolate; let set. Makes 6 mini loafs or one standard loaf.

Herb Recipes

Basil Ice Cream

2 cups whole milk

1 cup sugar

2 cups heavy cream

1 handful of basil leaves

1/2 teaspoon salt

Directions

Combine milk and sugar in small saucepan. Stir over medium heat until sugar has been completely dissolved. Do not boil. 

Remove from heat and add basil leaves. Let stand covered for 30 minutes. Stir occasionally. 

Strain milk mixture discarding basil leaves. Stir in heavy cream. Add salt. 

Chill completely before adding to your ice cream maker. Use according to manufacture's directions.

*Ice cream is wonderful spread between two shortbread cookies!

Sauces

How to Make Homemade Authentic Italian Tomato Sauce - Best Spaghetti Sauce Ever!

So your wonderful tomato plants are finally producing tomatoes and you'd like to make some tomato sauce. Listed below is an instructional video that I think is perfect in all ways. The Youtube video will show you how to make tomato sauce from start to finish. It's a great video for folks who have a lot of tomatoes to try to get rid of. 

Tomato sauce should be simple with just a few ingredients. The more ingredients you put into your spaghetti sauce, it can actually taste bitter or blah. Tomatoes should be the highlight of the sauce, not the layer after layer of ingredients that most people put into a rague. 

Pasquale Sciarappa shares his love of food and cooking with the world.

You're going to love this man. 

Pasquale Sciarappa is a Youtube.com sensation from Long Branch, New Jersey. He's the real deal when it comes to making the old authentic fresh Italian food. He's originally from Orsara, Orsara di Puglia in southern Italy. 

Be sure to check out Pasquale's Youtube channel: Osara Recipes. His stories about his life experiences and his family recipes are absolutely wonderful. I'll have to admit, when he speaks of his family and growing up in Italy, it most of the time makes me laugh but can also bring a tear of nostalgia to my eye.  

He's going make your day brighter and you ever the bit wiser. 

Follow Pasquale Sciarappa's method on how to use your very own backyard summer tomatoes for a wonderful and easy spaghetti sauce. It's authentic Italian cooking made easy. 

This recipe is also great for folks who like to can or those homesteaders who preserve food on a bigger scale.

                             Vegetable Recipes

Garden vegetable sliders are easy to make.

Garden Vegetable Sliders – Even a Vegetarian Will Love

15 ounce can of Great Northern or cannelloni beans, rinsed and drained

3 tablespoons olive oil

½ teaspoon Italian seasoning, crushed

2 cloves of garlic, or 1 teaspoon minced garlic

1 Young Yellow Summer Squash cut into 1/4 inch thick slices

24 slices of a good baguette, 1/4-inch-thick slices

2 medium firm Roma tomatoes, cut in 1/4-inch-thick slices

1 small cucumber, cut into 1/4-inch-thick slices

Small celery top sprigs, small tomato wedges, and/or pickle slices (optional)

Directions

Bean Spread

Place beans in a blender or food processor or food mill pure or mash, add  2 tablespoon of the oil, the garlic, and Italian seasoning. Cover; blend or process until smooth. Season with salt and ground black pepper.

Grill Squash

To grill squash, toss squash slices with remaining tablespoon olive oil. Place in a grill basket or thin wrack so they won’t fall through. Place basket directly over medium high heat for about 5 minutes or just until squash is tender, turning once.

Assemble

Spread one side of each bread slice with bean spread. Top half of the bread with tomato, squash, and cucumber slices. Top with remaining bread slices, spread side down. Secure sandwiches with wooden picks. Top with celery sprigs, tomato wedges, and/or pickle slices. Makes 12 tasty appetizers-size sandwiches.

*The bean spread can be made up to 2 days ahead of time. Keep refrigerated and covered. All vegetables can be cut 24 hours ahead of time and keep covered. The sliders should can be assembled 2 hours ahead of time as so bread doesn't get soggy or tomato gets too soft. 

Asian American Grilled Wrap

2 small yellow squash

1 medium young eggplant

½ cup orange juice

3 - 1/2-inch-thick onion slices

½ cup reduced sodium soy sauce

2 tablespoons olive oil or vegetable oil

4 Morning Star Farms Garden Veggie Patties or your favorite veggie burgers or spicy black bean veggie burgers is also wonderful

2 cups thinly sliced Romaine lettuce

½ cup shredded Monterrey Jack cheese with or without peppers

8 - 9 inches flour tortillas, warmed on grill

Directions:

Cut each squash lengthwise into 3/8-inch-thick slices. Cut eggplant into 12 slices. Place squash, eggplant and onion slices in large bowl or resealable plastic bag.

Marinade:

Drizzle vegetables with soy sauce, orange juice and olive oil. Seal bag. Place in shallow pan. Refrigerate for 1 to 12 hours, turning occasionally. Drain vegetables. Discard marinade.

Grill:

Preheat grill. Coat cold grill rack with vegetable oil by dipping paper towel and rubbing it against hot grill grates with a tong. Place burgers and onion slices on grill rack over medium heat.

Grill for 3 minutes. Add eggplant slices to grill rack. Grill for 3 minutes more. Add squash slices to grill rack. Continue grilling for 5 to 6 minutes or until vegetables become tender and burgers are heated through (about 165F), turning once. Be sure to turn vegetables and burgers to avoid burning.

Cut burgers and eggplant into strips. Separate onion slices into rings. Place burger strips, onion rings, eggplant strips, lettuce and cheese on tortilla and roll up. Cut each tortilla in half horizontally.

                 

Top Ramen Coleslaw Salad - Asian American Fusion

1 lb. shredded cabbage

2 medium carrots

4 green onions, thinly sliced

1- 3 ounce package chicken-flavored top ramen noodles (Maruchan or Nissin are good brands), broken up

1/2-3/4 cup slivered almonds, toasted 

1/2-3/4 cup sunflower seeds (no shell)

1/2 cup vegetable oil

1/3 cup white vinegar

1 tablespoon sugar

Pinch of ground black pepper

Pinch of spicy pepper seed flakes

¼ cup green pepper for garnish

*Note: 1 lb. Store bought bag of coleslaw (cabbage and carrots) mix can be substituted.

Directions:

Combine coleslaw, carrots, green onions, ramen  noodles (set aside seasoning packet for the dressing), almonds, and sunflower seeds in a large bowl. Chill, covered, until serving time, up to 1 hour.

Dressing:

In a screw-top jar or seal-able container, combine oil, vinegar, sugar, black pepper, pepper seed flakes and seasoning from the package of noodles. Cover and shake. Chill until serving time.

Before serving:

Shake dressing; pour over salad and toss to coat. If you like, garnish salad with additional sliced green onion.