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Apr. 1st, 2009


isobael

Taro Ice Cream Recipe

Taro Ice Cream Recipe
Yields about 2 1/2 - 3 Cup Ice Cream

Taro Paste Yields about 290 g Taro Paste
226 g Taro Root, Cubed 1"
2 1/2 Cup Water (Give or take some taro may require more or less)
1/3 cup sugar ** EDIT add 1/4 Cup more Sugar
1/4 Tsp Salt

(If you are using the paste as filling for steamed buns or cake)
** From what my b/f had learned from CIA, he said that when things are frozen, there are less flavor so you need to add more flavor to frozen food.

Ice Cream Mixture

All the Taro Paste
3/4 Cup Non Dairy Creamer (You can use unsweetened non dairy milk but I highly recommend using soy creamer or you can add 1 1/2 tbsp of Vegetable Oil)
1/4 Cup Non Dairy Creamer.
1 Tbsp Tapioca Starch

For the Paste
  • Mix the sugar into the water and bring it to a simmer in a sauce pan on high medium.
  • Then put the diced taro into the simmer water. Break the taro down with a fork or spatula as you cook it. You can leave small pieces of taro to give it texture and a bite.
  • If all the water has all be absorbed by the taro and the taro is still hard, add more water. It's okay if you add a bit too much since the taro will absorb all the water or it will all be evaporated.
  • Continue to cook the taro has absorbed all the water and it is in the consistency of a paste.
  • Sprinkle the salt and combine. Then take it off the heat and let it cool down. It yields almost 2 cup of paste. You can store it or make a bigger batch for steamed taro buns.
Ice cream mixture
  • Take the taro paste and combine it with 3/4 cup soy creamer or nondairy milk + the oil.
  • Whisk everything as you bring the mixture to a small simmer on medium heat.
  • Dissolve the tapioca starch in the remaining 1/4 cup soy creamer.
  • Whisk the ice mixture as you slowly pour in the tapioca and soy cream mixture.
  • Continue cooking on medium heat until you feel the mixture thicken.
  • Then pour it into your ice cream maker and freeze according to manufacturer instruction.

Feb. 27th, 2009


isobael

Deviled Salmon Sandwiches

Deviled Salmon Sandwiches

 

20 to 24 slices brown bread

Tomato Butter, softened.

Lettuce leaves, dressed in a rich, French dressing

 

Filling:

2 cups flaked, cooked salmon

1 TB Worcestershire Sauce

3 to 4 dashes Tabasco

Squeeze of lemon juice

A little heavy cream to bind

Salt and pepper

 

Mix all the filling ingredients to a spreadable paste in a food processor, blender, or with a fork.

 

Spreads Tomato Butter on 10 to 12 slices of bread.

 

Lay lettuce on each buttered slice, then the filling, then the top piece of bread.

 

Cut off crust, then cut sandwiches as desired.

 

 

Tomato Butter

 

4 sticks sweet butter, softened

½ cup tomato puree

½ tsp mace, or rosemary, or nutmeg

1 tsp brown sugar

1 tsp salt

¼ tsp freshly ground pepper

1 TB dry sherry, warmed

 

In a blender, make a fine puree of all the ingredients.  Put into plastic container and store in fridge or freezer. 

Feb. 13th, 2009


isobael

Scone Recipes

Orange Yogurt Scones

2 cups all purpose flour
1/3 cup sugar, plus
2 teaspoons sugar, divided
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda1/4 teaspoon salt
3 tablespoons coldbutter or margarine 1 (6 ounce) carton orange flavored yogurt 1/4 cup orange juice 2 teaspoons grated orange peel

  1. In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and peel; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times.
  2. Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Blueberry Lemon Scones

1 3/4 cups all purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoons baking powder
1/2 teaspoon baking soda
5 tablespoons unsalted butter
3/4 cup buttermilk (approximately)
2 teaspoons lemon peel, grated
1/2 cup dried blueberries
2 tablespoons buttermilk
1/8 cup sugar 
 
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl and mix thoroughly.
  3. Cut in the butter until the mixture resembles coarse crumbs.
  4. Add just enough buttermilk to form a soft dough.
  5. Stir in lemon peel and blueberries.
  6. Turn out onto a floured board and roll out to 1/2 inch thick.
  7. Cut the dough into 1 1/2 inch rounds.
  8. Place on an ungreased baking sheet.
  9. Brush the top of each scone with buttermilk and sprinkle with granulated sugar.
  10. Bake for 10 to 12 minutes, or until golden brown.


Gingerbread Scones


2 cups all-purposes flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine
1/3 cup molasses
1/4 cup milk
1 egg, separated
Sugar

 

Directions:
In a large bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn out onto floured surface; knead gently 5-6 times. Pat into a 8-inch circle; cut into 12 wedges and place 1-inch apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400 degrees F. for 12-15 minutes or until golden brown. Serve warm.

 

Scottish Oat Scones

1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried currants
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk

 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.  In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough. Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

 

Feb. 12th, 2009


isobael

Flavored Butters

Raspberry Butter

1/4 pound unsalted butter at room temperature
1/2 cup good raspberry preserves
1/8 tsp kosher salt

Combine butter, preserves, and salt in the bowl of an electric mixer with the paddle attachment.  Serve at room temperature.



Cinnamon Honey Butter

1/4 pound unsalted butter at room temperature
3 TB good honey
1/4 tsp ground cinnamon
1/8 tsp kosher salt

Combine in the bowl of an electric mixer with the paddle attachment.  Serve at room temperature.

Dec. 30th, 2008


isobael

Bath and shower recipes...

Honey, Oat and Milk Bath
1/2 cup rolled oats (see note below)
1/4 cup powdered milk
2 Tbsp. honey
Combine all ingredients in a small, natural fabric bag (muslin and cheesecloth are great choices). Hang the bag under the faucet as you fill the tub. The running water disperses the skin softener throughout your bath.

Note: when purchasing oats, be sure they are natural rolled oats. Check the ingredients to be sure they are all natural rolled oats. Do not use the quick cook or flavored type.

Detox Bath Recipe
1 cup sea salts
2 cups baking soda
1 cup Epsom salts
1 to 2 tablespoons glycerin (per bath depending on your skin type more for dry skin, less for oily skin.
Essential oil (optional)
Combine the sea salts, baking soda, and Epsom salts in a bowl. Stir to blend. Pour 1/4 cup or so into the bath while the tub is filling. Add 1 to 2 tablespoons glycerin to bath water and essential oils if any. Store covered.

Balancing Fizzy Bath Salts
Sea Salt--3 tbsp
Baking Soda--3 tbsp
Citric Acid--1 tbsp
Essential Oils--8 drops
Jar--4 oz
Choose 3 or 4 oils from these essential oils: Bergamot, Frankincense, Geranium, Lavender, Palmarosa, Rose, and Rosewood. Add sea salt, baking soda, citric acid and oils to jar. Gently shake to mix, mix well. Add to tub of running water.

Bath Bombs / Bath Fizzies
2 tbs. citric acid
2 tbs. cornstarch
1/4 cup baking soda
3 tbs. coconut oil (or any other emollient oil like almond, avocado or apricot kernel oil)
1/4 tsp. fragrance oil
3-6 drops of food coloring (if desired)
Paper candy cups
Place all of the dry ingredients (first 3) into a bowl and mix well. Place coconut oil into a small glass bowl and add fragrance and food coloring. Slowly add oil mixture into dry ingredients and mix well. Scoop up small amounts of the mixture and shape into 1" balls. Let the balls rest on a sheet of waxed paper for about 2 to 3 hours, then place each ball into a candy cup to let dry and harden for 24 to 48 hours. Store bombs in a closed, air-tight container. To use, drop 1 to 3 bombs into warm bath water.


isobael

Body Scrubs

Lavender Sugar Scrub
1/2 cup of jojoba oil
3/4 cup of white cane sugar
1 teaspoon Vitamin E
1/4 cup almond oil
6 drops of lavender essential oil

Directions: Combine all ingredients in large bowl. Mix until combined, and then pour into desired container.
 

Winter Rosemary Scrub
3/4 cup of sea salt
1/2 of jojoba oil
4 drops (or to preference) of rosemary oil
1 teaspoon Vitamin E
1/4 cup almond oil

Directions: Combine all ingredients in large bowl. Mix until combined, and then pour into desired container.


Gentle Oatmeal Almond Cleansing
an Exfoliation Recipe

The combination of almonds and oats gently exfoliate the top layer of the skin. Exfoliation is the removal of dead skin cells which dull the face. This natural skin cleansing recipe will leave your skin soft and glowing.

2 Cups Rolled Oats
(see note below)
1/2 cup Almonds
2 Tbl. Dried rose petals
2 Tbl. Dried lavender flowers
Finely grind all ingredients separately in a grinder (a coffee grinder works). Mix all ingredients together, cover and store in a cool dry place.

For Dry Skin:
Mix 1 heaping teaspoon of cleansing grains with warm water to make a creamy paste and add 1/2 teaspoon almond oil.

For Normal to Oily Skin:
Mix 1 heaping teaspoon of cleansing grains with warm water to make a creamy paste, omit the almond oil.

With your fingertips and in an upward circular motion, gently massage the cleansing grains into your skin. Rinse with warm water and then apply a toner and moisturizer.

Note: when purchasing oats, be sure they are natural rolled oats. Check the ingredients to be sure they are all natural rolled oats. Do not use the quick cook or flavored type.

Gentle Facial Cleanser
1/2 cup oatmeal or cornmeal and plain yogurt
(add enough yogurt to form a paste)
Mix ingredients to form a paste. With your fingertips and in an upward circular motion, gently massage the paste into your skin. Rinse with warm water and then apply a toner and moisturizer.

Buttermilk and Fennel Cleansing Milk (For Oily Skin)
1/2 cup buttermilk
2 Tbsp crushed fennel seeds
Heat the milk and fennel seeds in top of double boiler for 30 minutes. Turn off the heat and let the mixture steep for 2 hours. Strain, cool, pour into bottle and refrigerate. Keeps for 2 weeks.



Dec. 10th, 2008


isobael

Cranberry Chutney Recipe

Cranberry Chutney Recipe

1 bag fresh cranberries
1 c. orange sections
1/2 c. freshly squeezed orange juice
1 c. sugar
1 c. tart apples, peeled and chopped
1/2 c. golden raisins
1/4 c. chopped walnuts
1/2 t. Chinese 5 Spice

Combine all ingredients; bring to a boil. Reduce heat, simmer 5 minutes or until berries burst.

Nov. 29th, 2008


isobael

Scented Pine Cone Ornaments

If you want to keep an earth-friendly theme to your Yule decorating, one way to do so is to use the elements found in nature as part of your decor. Simple things such as seeds, acorns, feathers, and other found items are easy to make into ornaments and other decorations.


For this simple project, you'll need the following:

Pine cones, of any shape or size
Equal amounts ginger, nutmeg and allspice, blended
A 1:1 mixture of water and craft glue
Glitter
Ribbon
A small paintbrush

To prepare the pine cones, rinse them under running water and then spread them out on a baking sheet. Bake at 250 for about 20 minutes -- this will make them open up, and also get rid of any trace amounts of bacteria that might remain on them. Don't worry if there's sap on them - it will harden into a shiny glaze and look pretty.


Once the pine cones have cooled, use the small paintbrush to apply the glue to the cones (I'd recommend spreading out some newspaper ahead of time). You can either cover the entire cone, or just the outer tips of the petals.


Add the spices and glitter to a zip-loc bag. Drop the pine cones in, and shake until coated with spices and glitter. Allow to dry thoroughly, and then tie a ribbon around the end so you can hang it up. Add a few springs of greenery if you like. Use it on a holiday tree, or place them in a bowl to scent your room.

Nov. 17th, 2008


isobael

Sangria

Two bottles of dry red wine.
Three ounces Brandy.
Two cups orange juice chilled.
1/4-cup fine sugar.
Four large peaches cut into wedges.
Two large apples cut into wedges.
Two medium oranges cut into wedges.
One large Lemon cut into wedges.
One-cup soda water.

Combine all ingredients and let sit for a couple of hours. When you pour your guests a drink make sure to include some of the fruit in their glass.

Nov. 5th, 2008


isobael

Beignets


1 (0.25-ounce) package active dry yeast ( or 2 1/4 teaspoons active dry yeast)
1/4 cup warm water (105* to 115*F - 40* to 45*C)
1 cup milk
2 tablespoons granulated sugar
3/4 teaspoon salt
3 1/2 cups all-purpose flour
1 large egg, beaten
2 tablespoons vegetable oil
1/2 teaspoon ground nutmeg
Vegetable oil for frying
Powdered sugar for sprinkling
  1. Dissolve yeast in warm water in a large mixing bowl; let stand for 5 minutes.
  2. Combine milk, 2 tablespoons sugar, and salt in a small saucepan cook over low heat, stirring occasionally, until sugar dissolves. Cool to 105* to 115*F (40* to 45*C).
  3. Add milk mixture, 2 cups flour, egg, 2 tablespoons oil, and nutmeg to yeast mixture; beat at medium speed of an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, for 45 minutes or until doubled in size.
  4. Punch down dough; turn out onto a well-floured work surface, and knead until smooth and elastic, about 3 to 4 minutes. Roll dough into an 18 x 12-inch rectangle; cut into 3 x 2-inch rectangles. Place 1-inch apart on a lightly floured surface; cover and let rise in a warm place, free of drafts, 1 1/2 hours or until doubled in size.
  5. Pour oil to a depth of 3 to 4-inches in a large Dutch oven; heat to 375*F (190*C).
  6. Fry dough, a few pieces at a time (do not overcrowd pan), 1 minute on each side or until golden. drain on paper towels; sprinkle with powdered sugar. Serve warm.

Makes 3 dozen.

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