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,...

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.

So, this is a soup from our childhood that my Mom would make on Halloween. I think the recipe originally came from Lynnette Barrington. This is a comfort food for us, and I typically make it on Halloween as well. Cheese Soup 2 cups diced carrots 3/4 cup onion 1 1/2 cups celery, chopped 1 cup Bisquick or ½ cup flour We do 1/3 cup of flour and make a roux instead of adding it to the liquid shake paprika 1 cup half and half 1/2 tsp pepper I also add 1 tsp. salt 4 cups chicken broth 2 cups grated cheddar cheese We use sharp 3/4 cup butter I use about 5 Tbs. per batch 1 cup milk Sauté vegetables in butter; add spices. Stir in chicken broth and heat until at a gentle boil—boil 1 minute and turn down heat. Add Bisquick, take off heat, and add dairy products. Serve in bread bowls.

So, the inspiration for this came from cakebycourtney.com, but I did my own things. This cake is so rich. I literally was sick the morning after I ate it, but don’t let that deter you. It was a winner—probably a 9. I would eat a smaller piece with ice cream next time (somehow that seems lighter—what is wrong with me?). Anyway, I did a layer of cake, a layer of coconut mousse, the coconut nut caramel layer, then covered it in ganache and repeated. The outside was frosted in the mousse, I put some chocolate drips down the side, ganache on top, more mousse swirls and the coconut almond candy thing. Seriously, it’s good. However, I ran out of coconut mousse, hence the naked cake decorating style on the sides. It might have collapsed with any more fat on it though, so it all worked out fine. Chocolate Cake 1 cup cocoa I use dutch process 2 cups boiling water 2 3/4 cup sifted flour I sift this first, then measure to 350 grams 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 cu...

So, I haven’t tasted this, but it smelled great. Pears let off way more liquid than apples do, so I wouldn’t cover this as you boil it, and if you want thick pear butter, strain the pears before you blend it.   Pear Butter 3 lbs. ripe pears, peeled, cored and diced I used red pears 3 Tbsp. honey I left this out 1 Tbsp. lemon juice 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt pinch of groud nutmeg I probably did 1/2 tsp for a triple batch pinch of ground cloves https://www.gimmesomeoven.com/easy-pear-butter-recipe/