Beef Roast
2 T. canola oil
2 T. Lowry’s Seasoning Salt
5 onions, sliced
tin tomato sauce
stick of butter
bottle of red wine
Season the roast. Get the oil very hot in an oven safe dutch oven. Sear the sides of the roast. Add in the rest of the ingredients, bake for 4 hours at 300. Serve with Spaetzle & Roasted Brussle Sprouts.
Cream:
1/4 c. butter
1/4 c. brown sugar
Beat in:
1/2 c. molasses
1/3 c. water
3 1/2 c. flour
1 t. baking soda
1/2 t. cinnimon
1/2 t. clove
1/2 t. cayenne
Preheat oven to 350. Cut into shapes. Use a drinking straw to cut holes for the string. Decorate with red & white chocolate chips. Bake for 10 minutes.
1 c. milk
1/3 c. flour
cook. whisking constantly until thick. let cool completely
1c. butter
3/4 c. powdered sugar
1 t. vanilla
cream. add roux, beat on high for 5 min, scrape sides, beat another 5
min. also good on red velvet cake
2 sticks celery, with leaves
1 med. onion
1 small pie pumpkin
1 small butternut squash
1 turban squash
1 t. minced garlic
1 t. minced ginger
4 med. yellow potatoes
2 large carrots
2 c. veggie stock
2 c. chicken stock
2 tins broad/fava/butter beans
1 t. ground mustard
1/4 t. sage
Mince the celery & onion & cook dutch oven in canola/safflower/sunflower oil. peel, deseed, and chunk into 1-2 cm pieces, the 3 squash, & cook in the oil with the onion & celery. Add garlic & ginger. Peel & chunk the potatoes & carrots to a similar size, add to pot with the stock & spices. Simmer until done, about 45 minutes.
19 oz tin of coconut cream
1/2 c. brown sugar
1 t. vanilla
1 t. cardamom
1 peach, chopped
combine & chill before pouring into ice cream maker.
3 c. cake flour
1 T. baking powder
1/2 t. salt
1 c. butter
1 c. sugar
4 eggs
1 T. vanilla
1 c. milk
Cream butter & sugar. In separate bowls, mix dry and wet ingredients. Add the eggs 1 at a time to the butter, scraping down the sides. Add the dry ingredients alternately with the milk & vanilla on low until just combined. Scrape the sides and mix on low for 10 sec longer. Bake 2 rounds at 350 for ~25min.
Made for Aoife’s 5th Birthday
1 c. butter
1 1/4 c. sugar
4 eggs
1 T. vanilla
3 c. cake flour
1 T. baking powder
1/2 t. salt
1 lb. strawberries (frozen)
Cream butter & sugar until light and fluffy. In a separate bowl, whisk together flour, bp, & salt. Puree defrosted strawberries. Add vanilla to the creamed butter, scrape down the sides. Add eggs, one at a time, scrape down the sides. Add flour & strawberry in 3 alternating batches. Scrape down the sides. Bake at 350, two rounds or one cake pan.
1 c. butter
2 T. sugar
1 c. whipping cream
1 t. vanilla
12 oz melted semi-sweet chocolate
Cream the butter & sugar. Whip the cream. Beat them together with the vanilla & melted chocolate.
2 packages frozen collards (and/or mustard greens)
1/2 c. cider vinegar
1/4 t. baking soda
1/4 c. soy sauce
1/2 c. nutritional yeast
2 c. chicken stock
1 T. sugar
1 T. rooster sauce
1 T. dry mustard
Add enough water to cover the greens, bring to furious boil. Bring down to a simmer and cook for 30-60 minutes.
Wisk together:
3/4 c. pastry wheat
2 T. sugar
1/2 t. salt
1/4 t. baking powder
1/4 t. baking soda
In a seperate bowl:
1/2 c. plain yogurt
1/2 c. buttermilk
1 egg
1 T. melted butter
Combine the two & fry in an oiled pan over med to med-high heat. Flip when bubbles firm on the edges.