Culinary Goods

Jared had these when he was in Vegas for a work trip and loved them. He couldn't find a recipe for them, so just made this up, and they were great. This are definitely not kid food, but make for a great, sophisticated appetizer for adults. They get an 8.5. 1 package of Medjool dates Bleu cheese crumbles Bacon 1 small package slivered almonds Red wine reduction: 1/2 C red wine 1/2 C. beef broth 1-2 TBS butter He cut open the dates and stuffed about 1/4 tsp of bleu cheese in each. He put about 2-3 slivered almonds in them and rolled 1/2 piece of cooked bacon around them. He also sprinkled some bleu cheese over the tops. He added red wine, beef broth and butter in a saucepan and let it reduce by about half until it was thicker.

I've made this for years and have used various recipes, but this is just a good standard one I got from Melissa. I didn't use lemon juice or nuts, but I'm sure they would both only enhance the flavor.  3 eggs 3/4 C. pumpkin 1/2 tsp. salt 3/4 C. flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1 C. sugar I used 3/4 C. 1 tsp. lemon juice 1/2 C. nuts 1 tsp. baking powder 1 tsp. ginger Beat eggs on high speed for 5 minutes. Gradually beat in sugar, stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger and salt. Fold into pumpkin mixture. Spread onto floured and greased pan (cookie sheet), or use parchment paper. Bake for 12-15 minutes at 375,  until cake springs back when lightly touched .   Cool for 5 minutes. Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper and roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll, add cream cheese frosting, a

Jared started making this on mornings we had hotcakes, and we all prefer it to the regular maple syrup made with corn syrup. It's warm and buttery, and while it's definitely not healthy, neither is maple syrup. He got the recipe from allrecipes.com, and it gets an 8. 1 C. white sugar I use 1/2 C. 1/2 C. buttermilk 1 cube butter 1 tsp. vanilla extract 1 tsp. baking soda (This is just to make the syrup foamy, so I often leave it out) Heat everything together except the baking soda and vanilla in a saucepan over medium eats until it starts to boil, about 5 minutes. Take off heat, add vanilla and baking soda, and serve immediately. Link:  https://www.allrecipes.com/recipe/239478/grandmas-buttermilk-syrup/

I made this for Thanksgiving, and it had lovely flavor. It also makes your kitchen smell good because it simmers on the stove for a few hours. It gets an 8, and I got the recipe from a girl in my ex-Mormon group. You can also take it to the next level and add brandy or another spirit of your choice. 2 quarts apple cider 4 C. orange juice 1 C. lemon juice 1 tsp. powdered ginger 10 whole cloves 8 whole allspice berries 2 long cinnamon sticks Let it simmer on the stove a couple of hours.