My Dear Friend Dusty sent me this recipe-it is an oldy,but goody healthy thirstquencher!
Years ago this simple concoction was kept on hand to quench thirst,sooth an achy stomach and generally keep yer innards balanced!!! My general feeling is-it is the precurser to Gator-Ade!!!
Mix it up and keep in the fridge for the hot summer days to come!!!
Pour off a cup full and use as a "starter" for marinades of all sorts too!
Nana's recipe for 'Switchel'.
2/3 Cup Honey
1/3 Cup Apple Cider Vinegar
2 Quarts Water
Mix honey & vinegar & add to water to make 2 Quarts.
We all have to cook sometimes! I enjoy cooking for folks who LOVE to eat! (Mostly, my Hubby) I want to share my favorites and I would Love to have you all add yours!!! "May the smells from you oven beckon warmth to your hearth! (and NOT the fire department!)
Friday, May 4, 2012
Wednesday, March 7, 2012
3 2 1 CAKE
My good friend and a WONDERFUL COOK in her own right,found this recipe and has passed it on!!! I envision making several flavors in individual molds,stacking them on a tiered dish and using as an edible center-piece during the Holidays.
3, 2, 1 CAKE
These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
Makes 1 serving. (Keep reading)
DIRECTIONS:
In a zip-loc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake!
KEEP remaining cake mixture stored in the zip-loc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need to remember is:
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!
3, 2, 1 CAKE
These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
Makes 1 serving. (Keep reading)
DIRECTIONS:
In a zip-loc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake!
KEEP remaining cake mixture stored in the zip-loc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need to remember is:
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!
Sunday, February 12, 2012
KUMQUAT PIE
My friend and neighbor Vicki brought this with her to my house mthe other night. I can honestly say, I had never had a kumquat never mind a Kumquat pie!!! It was DELIGHTFUL!!! Light sweet/tart,HEAVENLY!!!!
Vicki graciously sent the recipe this AM along with permission to share it with all of you!!!
Remember-with kumquats,whether you just eat them off the tree or use them in pies or marinades...ALWAYS puree,chop or eat with the peels on!!
KUMQUAT PIE (NO-BAKE)
Ingredients:
14 ounce can sweetened condensed milk
8 ounce container whipped topping, defrosted
1/2 cup lemon juice
2/3 cup pureed kumquats*
9-inch baked pie shell or graham cracker crust
Preparation:
Combine sweetened condensed milk and whipped topping. Beat until completely combined. Stir in lemon juice and Kumquat Puree. Pour into prepared crust. Refrigerate Kumquat Cream Pie overnight or for at least 2 hours.
Makes one 9-inch Kumquat Cream Pie.
Vicki graciously sent the recipe this AM along with permission to share it with all of you!!!
Remember-with kumquats,whether you just eat them off the tree or use them in pies or marinades...ALWAYS puree,chop or eat with the peels on!!
KUMQUAT PIE (NO-BAKE)
Ingredients:
14 ounce can sweetened condensed milk
8 ounce container whipped topping, defrosted
1/2 cup lemon juice
2/3 cup pureed kumquats*
9-inch baked pie shell or graham cracker crust
Preparation:
Combine sweetened condensed milk and whipped topping. Beat until completely combined. Stir in lemon juice and Kumquat Puree. Pour into prepared crust. Refrigerate Kumquat Cream Pie overnight or for at least 2 hours.
Makes one 9-inch Kumquat Cream Pie.
Friday, January 13, 2012
Chocolate Chip Cookie Dough Dip
From Vicki!!! My friend Vicki has come through again with an unusual,but great sounding recipe!!! It sounds like a perfect dip for fruit-trays!!!! or cinnamin graham crackers!
Chocolate Chip Cookie Dough Dip
Ingredients:
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
Fruit, cookies, crackers -- whatever you want to serve this with
Instructions:
1. Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
2. Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Fold in the chocolate chips.
3. Garnish with additional chopped chocolate. Serve with fruit, cookies, crackers, pretzels, or just a spoon.
Chocolate Chip Cookie Dough Dip
Ingredients:
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
Fruit, cookies, crackers -- whatever you want to serve this with
Instructions:
1. Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
2. Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Fold in the chocolate chips.
3. Garnish with additional chopped chocolate. Serve with fruit, cookies, crackers, pretzels, or just a spoon.
Saturday, January 7, 2012
CHERRY BREAD
This recipe was mailed to me by my neighbor and friend Vicki Shirits. It appears to be a simpler recipe than the one I have...I am going to try it! I suggest you all try it too and let me know what you think!
Cherry Bread
Ingredients
3 eggs, beaten
1/2 cup vegetable shortening
1/2 cup milk
1/4 cup cherry juice
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 pinch salt
1 cup maraschino cherries (cut up)
Directions
Preheat an oven to 325 degrees F (165 degrees C).
Whisk together the eggs, shortening, milk, cherry juice, and vanilla extract in a bowl until evenly blended; set aside. Stir together the flour, sugar, baking powder, and salt in a separate large bowl; make a well in the center of the flour mixture. Pour the cherry juice mixture into the well and stir just until combined. Fold in the cherries. Pour the batter into a loaf pan.
Bake in the preheated oven until golden and the top springs back when lightly pressed, about 1 hour. Allow to cool completely on a wire rack before cutting to serve.
Cherry Bread
Ingredients
3 eggs, beaten
1/2 cup vegetable shortening
1/2 cup milk
1/4 cup cherry juice
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 pinch salt
1 cup maraschino cherries (cut up)
Directions
Preheat an oven to 325 degrees F (165 degrees C).
Whisk together the eggs, shortening, milk, cherry juice, and vanilla extract in a bowl until evenly blended; set aside. Stir together the flour, sugar, baking powder, and salt in a separate large bowl; make a well in the center of the flour mixture. Pour the cherry juice mixture into the well and stir just until combined. Fold in the cherries. Pour the batter into a loaf pan.
Bake in the preheated oven until golden and the top springs back when lightly pressed, about 1 hour. Allow to cool completely on a wire rack before cutting to serve.
Saturday, December 10, 2011
CREAMSICLE FUDGE
jUST IN TIME FOR THE HOLIDAYS~~~
My friend and "Almost Sister" Dusty Trombley posted this recipe this morning! I sounds WONDERFUL! What a great "house-gift" for holiday get togethers!
"Creamsicle" Fudge: 1 1/2 tsp + 3/4 C butter (no subs.), divided; 3 C sugar; 3/4 C whipping cream; 1 pkg 10-12 oz vanilla or white chips; 1 7 oz jar marshmallow creme; 3 tsp orange ext; 12 drops yellow food color; 5 drops red food color. Grease 9x13 with 1 1/2 tsp butter. In pan combine sugar, whipping cream and 3/4 C butter. Cook & stir on low until sugar is dissolved. Bring to boil; cook 4 min. Remove from heat; stir in chips & marshmallow until smooth. Remove 1 C and set aside. Add orange ext & food colors to remaining; stir til blended. Pour in pan. Drop reserved C by TBLSP. Cut through mixture with knife to swirl. Cover & chill. makes 2 1/2 pounds
My friend and "Almost Sister" Dusty Trombley posted this recipe this morning! I sounds WONDERFUL! What a great "house-gift" for holiday get togethers!
"Creamsicle" Fudge: 1 1/2 tsp + 3/4 C butter (no subs.), divided; 3 C sugar; 3/4 C whipping cream; 1 pkg 10-12 oz vanilla or white chips; 1 7 oz jar marshmallow creme; 3 tsp orange ext; 12 drops yellow food color; 5 drops red food color. Grease 9x13 with 1 1/2 tsp butter. In pan combine sugar, whipping cream and 3/4 C butter. Cook & stir on low until sugar is dissolved. Bring to boil; cook 4 min. Remove from heat; stir in chips & marshmallow until smooth. Remove 1 C and set aside. Add orange ext & food colors to remaining; stir til blended. Pour in pan. Drop reserved C by TBLSP. Cut through mixture with knife to swirl. Cover & chill. makes 2 1/2 pounds
Tuesday, October 18, 2011
KAY'S PORKCHOPS!
Kay Stripling one of my Face Book friends posted this recipe and it sounded so good-I had to ad it to the Parsimonius Cookery Book!
Garlic, lime, and ginger are sprinkled into a bit of butter melted over a low heat. Add tomatillo, tomatoes, and Vidalia onions. Wait a few minutes. Add kale. Sautee until the desired crispness is achieved. Remove from heat.
Take one-inch thick pork chop and cover with water. Mix flour, salt, and cayenne powder. Dredge pork chop through flour. Place in hot grease. Fry until beautiful brown coat forms.
Mix mustard and brown sugar and pour over pork chops like gravy.
Diet blown. But still nutritious and semi-healthy.
Garlic, lime, and ginger are sprinkled into a bit of butter melted over a low heat. Add tomatillo, tomatoes, and Vidalia onions. Wait a few minutes. Add kale. Sautee until the desired crispness is achieved. Remove from heat.
Take one-inch thick pork chop and cover with water. Mix flour, salt, and cayenne powder. Dredge pork chop through flour. Place in hot grease. Fry until beautiful brown coat forms.
Mix mustard and brown sugar and pour over pork chops like gravy.
Diet blown. But still nutritious and semi-healthy.
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