?Old fashion banana pudding? ingredients: 1 cup of sugar 1/2 cup of all-purpose flour 1/2 teaspoon of salt 2 cups of milk ( I use 2%, do not use skim milk) 4 to 5 ripe bananas (wrap in plastic wrap , or sprinkle with lemon juice to prevent from browning) 1 box of vanilla wafers 1 tablespoon of vanilla extract 1 tablespoon of butter ( do not use margarine, use sticks of butter) 4 egg yolks (use large eggs) ingredients for the meringue: 4 egg whites at room temp (use large egg whites) 5 tablespoons of sugar 1/4 teaspoon of cream of tarter 1/2 teaspoon of vanilla extract direction's to make the pudding: Preheat your oven to 375 degrees Fahrenheit. Line the bottom of a 9x9-inch pan with a layer of vanilla wafers. Combine sugar, flour, and salt in a large bowl, and mix well. Set aside. In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour, sugar, salt mixture to the egg yolks alternately with the milk and vanilla. Stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, while continuing to stir. Let it continue to boil, keep stirring the mixture until it reaches a pudding like consistency, make sure not to scorch the pudding. Remove from heat immediately. Place a layer of banana slices on top of the layer of vanilla wafers. Pour half of the pudding mixture over the banana layer. Put down another layer of wafers, then banana slices, and cover with the rest of the pudding mixture. direction's to make the meringue: Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla extract into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish. Bake in the oven for 12 to 15 mins, or until the meringue is slightly golden. Let it cool in the fridge, then enjoy! I hope you enjoy this recipe as much as I have, although I cannot take the credit for making it. I found it on the Internet and though you guys would enjoy it.
Unicorn Poop Cookies Ingredients: 1 cup of sugar 1/2 cup of butter, softened 1/2 cup of shortening 50 grams of cream cheese, softened 1/2 teaspoon of salt 1 whole egg (large) 1/2 teaspoon of almond extract 2 cups of all- purpose flour preparation method: Combine butter, shortening, and cream cheese in a large bowl, beat together until smooth, add the sugar and salt. Beat until combined and gradually add the flour, beating until fully combined. Form dough into a ball with your hands and then into a log shape, divide the log shape into six portions. (Or however many colors you prefer) Place each portion of dough into individual bowls and tint the dough different colors using food coloring. Chill tinted dough in the fridge for 1 hour, or your freezer for 15-20 mins. Divide each tinted, chilled, dough ball into equal pieces. Take one piece of each color dough (leaving the rest in the fridge while you work) and roll out your dough like a rope or snakes into your counter-top.( if you use wax paper you shouldn't need any flour) Roll the rope shapes to about 6 inches long, continue rolling all the colors and stacking them into a pile. Gently press the ropes together and roll the large multicolored rope on the counter to round and smooth it and if desired to the length of 10 to 12 ". Cut the multicolored rope into two pieces, using both hands, roll with your palms in different directions on both ends of the pieces to twist gently. Coil the rope into a poop shape, using your imagination as to what you think unicorn poop would look like. Decorate your unicorn poop cookies while raw with candy silver balls, stars, and decorate as desired. Place dough on a greased cookie sheet and bake at 375 degrees for 8-10 mins until cookies are set and golden brown on the bottom. Note: cookies will not spread out very much. Cool on a wire rack. After cooled coat with a sparkle gel and or disco dust (edible glitter) to give them some sparkle and add some sprinkles to the still wet gel for some more texture. (Let cookies dry completely before stacking) Note: this is a great recipe to do with your kids if you have any. your finished product should look similar to this.
One of my favorite cookie recipes - One Box of cake mix 1 egg 1/2 cup oil Preheat oven to 350f. Mix ingredients in bowl. Place on greased cookie sheet (I use parchment paper). Put in oven for 5-7 mins. It usually makes 18-24 cookies!
Creamy Cucumber Salad Ingredients: 1 medium red onion 2 medium cucumbers (peeled, sliced, and cut into 1/2 inch thick slices then halved) 1/2 green pepper (thinly sliced, and cut into 1 inch thick strips) 2 large tomatoes (seeds removed Nd diced) 2 tablespoons of white vinegar 1/2 cup of mayonnaise 1 tablespoon dried parsley flakes 4 tablespoons of granulated sugar 1 teaspoon of seasoning salt (more to taste as desired) 1 teaspoon of dried dill Preparation Peel and slice cucumbers into 1/2 inch thick slices, then half each slice and transfer to a large mixing bowl. Roughly dice red onion and add to bowl. Quarter the tomatoes, remove seeds then dice and add to bowl. Toss the veggies lightly to mix them. Add the 6 remaining ingredients to the bowl. Refrigerate at least two hours stirring once to make sure mixture stats creamy. Note: the thickness of the cucumbers is very important, of cut to thinly cucumbers will become soggy and wilt, the thickness is so they retain their crunch. --- when all ingredients are mixed together the mixture will appear dry and lack a creamy appearance, don't panic this will begin to change almost immediately once refrigerated. Here's what your finished creamy cucumber salad will look like:
Chicken Alfredo Pasta - Butter - White Onions : finely or julienne - Garlic : finely - Black Olives - Chicken Broth - Water : 1 cube = 1L - Flour - Sausages : cut depends on the brand and length of it - Bacon (if desired) : bite size pieces - Milk : I still prefer using buttermilk than ordinary milk - Heavy Cream / Culinary Cream - Olive Oil - Chicken Breast (Fillet) - Cut into bite-size pieces - Penne / Fettuccini - Vegetable Oil - Italian Parsley - Parmesan Cheese - Grated - Salt - to taste - Fine White Pepper - to taste Chicken 1. Boil chicken chicken cubes (to tenderize and to make a chicken stock) Sauce 1. Heat up butter in pan / wok style saute pan 2. Saute White Onion > Garlic 3. Add the boiled chicken cubes and let it absorb the garlic / onion's flavor. Sear all sides. note: if you'll be adding sausages / bacons add it at the same time. 4. Dust with flour 5. Add 1/2 - 3/4 of chicken stock 6. Add Milk, Cream 7. Adjust heat to low heat, let it simmer a little note: you can add the parmesan during the process or let the diners add their cheese on their own. note: chop parsley (finely) Pasta: 1. Bring water veg oil salt to a boil 2. Add the pasta 3. Cook for 15-20minutes or until Al dente (should still be bitten, cooked but not soggy) Serving: 1. Stir in the pasta to a bowl / dinner plate 2. Add the sauce made 3. Drizzle with olive oil 4. Top with parmesan parsley 5. Serve / Eat ????????
Homemade Vitamin Water Recipes ?The Classic: Lemon, Cucumber water? Mix in a pitcher: 10 cups of water 1 cucumber (thinly sliced) 1 lemon (thinly sliced) 1/4 cup of freshly chopped basil leaf 1/3 cup of finely chopped mint leaves Note: refrigerate overnight before serving. The Granite: Strawberry, Lime or Raspberry, Lime water. Mix in a pitcher: 10 cups of water 6 strawberries it raspberries 1 thinly sliced lime 12 finely chopped mint leaves Note: refrigerate overnight before serving. The digestive: fennel, citrus water Note: first infuse 1 to 3 grams of fennel seed into 150 ml of boiling water for 5-10 mins. Set aside to cool. Mix in a pitcher: 10 cups of water Lemon juice from 1 fresh lemon (Put the left over lemon in the water) 1 small thinly sliced orange 12 fresh chopped mint leaves The infused fennel water Note: refrigerate overnight before serving. ?The AntiOX: blackberry, sage water? Note: sage leaves and blackberries have the highest antioxidant content. Mix in a pitcher: 10 cups of water 1 cup of blackberries (slightly crushed) 3-4 sage leaves Note: refrigerate overnight before serving. WATERmelon: watermelon, rosemary water Mix in a pitcher 10 cups of water 1 cup of watermelon (cubed) 2 rosemary stems (finely chopped) Note: refrigerate overnight before serving. ?The Exotic: pineapple, mint water ? Mix in a pitcher: 10 cups of water 1 cup of pineapple (cubed) 12 mint leaves (finely chopped) Note: refrigerate overnight before serving. ?The Traditional: Apple, cinnamon water? Mix in a pitcher: 10 cups of water 1 cup of apple (cubed) 2 cinnamon sticks Note: refrigerate overnight before serving. ?The Zingibir: ginger, tea water? in advance: Heat 1 teaspoon of ginger into two cups of tea. Let it cool. Mix in a picture: 10 cups of water Ginger tea (that you made earlier) 4-5 pieces of fresh ginger (cubed) Note: refrigerate overnight before serving. Hope you enjoy these vitamin waters are very refreshing during the summertime.
Guys on the watermelon rosemary do not finely chop the rosemary stems, leave them whole. Also on these the fresher you ingredients are, the healthier the water will be, and the better it will taste.
Oh and on the raspberry, lime or strawberry, lime your gonna wanna slightly crush those berries as well.