Culinary Goods

I found this recipe on annies-eats.com, and they was fantastic. These get an 8. The pancakes were very tender and light. I love traditional buttermilk pancakes, but they are more substantial than these are. So, I did make some changes, which I put in bold. Also, we ended up breaking out the cream, which made them very good. So, next time, I will increase the lemon so the lemon flavor shines through more. Also, I will puree and strain the blackberry sauce, and then spoon on fresh berries and cream, which is what we ended up doing. Lemon Ricotta Pancakes with Blackberry Sauce Ingredients For the blackberry sauce: 12 oz. blackberries, rinsed and drained ¼ cup sugar I used 1 Tbs. and my berries were tart. Use more if you like sweet berries. I also squeezed some lemon juice on. 1 tbsp. cornstarch I left this out and instead cooked it down until it was syrupy. 1 tbsp. cold water I left this out For the pancakes: 1 cup ricotta cheese We used low-fat ricotta 1 cup milk 3 large eggs...

These were a bit tart, but good. I skipped the agave since I wasn't in the mood to spend almost $20 on a small bottle and just added sugar instead. They get a 7 and I got the recipe from cookingchanneltv.com. I also cut this recipe down to 1/3 since I only have 6 popsicle molds. NGREDIENTS 7  cups strawberries, hulled 1 1/4  cups chopped fresh mint leaves 5  tablespoons   agave  nectar I used 6 TBS sugar instead  1  cup fresh   lime  juice 1/4  cup rum, optional 2  cups seltzer water DIRECTIONS Special equipment: ice pop molds  Cut 6 cups strawberries in half, then slice the remaining 1 cup strawberries. Divide the sliced strawberries among 18 (3-ounce) pop molds. Set the halved  strawberries  aside.  In a  blender , combine the remaining strawberries and  mint  leaves, agave, lime juice, and  rum , if using. With the motor running, gradually ad...

I know the picture is blurry, so sorry about that, but this tasted way better than it looks. We made peppermint ice cream for the 24th of July, and it was awesome. This recipe came from davidlebovitz.com, and I did change this up a bit because I omitted the hot fudge sauce entirely and instead added a bunch of crushed Oreos instead. I did one sleeve of Oreos for this batch, and I added them in right as I was taking the ice cream out of the freezer to put into the actual chest freezer (I would plan for 6 full hours if you want the texture right). I included the entire recipe because I think if you weren’t trying to do cones this would be an awesome choice, and I noted my changes below in bold. Peppermint Stick Ice Cream with Hot Fudge Sauce Makes 1 quart (1l) of ice cream, about 2 cups (500ml) hot fudge sauce Adapted from Baked Occasions by Matt Lewis and Renato Poliafito For the peppermint stick ice cream : 1 cup (250ml) whole milk ( I increased this so that we had a total of 3...

So, my fantastic sister-in-law Marie brought this dressing to a family function, and it’s awesome. I have another version I use that I like equally as well, but these are just different enough to make it worth having two separate recipes. My original one (also found on the blog) uses only dry spices, so it’s good to have a recipe for whatever you have on hand. I give this a 7. Here is what she sent over as her recipe:   1/2 cup buttermilk 3/4 cup sour cream 3/4 cup  mayo 1 Tbs. fresh lemon juice 1 Tbs.  olive oil 1 cup loosely packed fresh herbs (she does 3 parts parsley and one part chives) 1/4 tsp. garlic salt 1/4 tsp. white pepper cayenne pepper and salt to taste

So, these were good but not amazing. I just kind of made up the recipe after looking at abut 5 different versions of this. I would give these a 6.5. I don’t like vanilla greek yogurt. I have tried, and I don’t like it, and these kind of tasted like that. Here is what I did: A spoonful or two of cream cheese (it was probably about 2 oz.) 1 container of vanilla greek yogurt (next time I will use plain yogurt or just milk) 2-3 Tbs. of sugar (use more if you like things sweet—these were tart) vanilla (1/2-1 tsp.) Blend this up in a blender. Then, in your second blender jar (seriously, I have two jars). Blend: Mixed berries (I used about 2/3 cup each of strawberries, raspberries, and blueberries) Squeeze of fresh lemon juice (maybe half a lemon)   Then, in your popsicle mold, alternate the berry mixture with the creamy mixture.

There is no picture because I haven’t made this in a while. However, it went with a Greek Salad Stef makes, and it’s fantastic all around. It came from ourbestbites.com, and it is a keeper. I give it a 7. Here is the recipe, and I put my changes below in bold: Greek Salad Dressing & Marinade Recipe by Our Best Bites 1/4 c. freshly squeezed lemon juice 1/4 c. white vinegar 2 tsp. sugar I leave this out 1/2 tsp. kosher salt 1/2 tsp. seasoning salt 1/2 tsp. red pepper flakes (this will not make the dressing spicy, just flavorful) 1/4 tsp. freshly ground black pepper 4 cloves garlic, smashed and peeled 1 c. canola oil (or other salad oil) I use olive oil 1/2 c. crumbled feta cheese I decrease this a bit 3/4 tsp. Italian seasoning 1/4 tsp. dry oregano In the jar of a blender, combine all the ingredients through the garlic. Blend until smooth. While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if ...

These were good. I gave them a 7 and Jared gave them an 8.5 (he really liked them). I got the recipe off the back of the Hershey's cinnamon chips bag. These were still pretty sweet, so if I make them again, I'll cut down the sugar even more than I did this time. 1 cup (2 sticks) butter I used 1 stick butter and 1/2 C. oil 1 cup packed light brown sugar I used 2/3 C. 1/3 cup granulated sugar I used 1/4 C. 2 eggs 1-1/2 teaspoons vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking soda 2-1/2 cups quick-cooking oats 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips 3/4 cup raisins I left these out 1. Heat oven to 350°F.  2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.  3. Bake 10 to 12 minutes on until ...