1. Greek Yogurt for Desserts Ingredients: yogurt, greek, plain, nonfat Directions: Place the yogurt on top of a coffee filter and leave it to strain overnight. If you have the time, it's best to leave the yogurt draining for over 24 hours as you'll get a creamier consistency. The yogurt in this photo has been draining for 24 hours. Source Archive
2. Popcorn Ingredients: snacks, popcorn, air-popped (unsalted) salt, table oil, corn, peanut, and olive Directions: note: you can use table salt, but fine powdery salt such as pickling salt will infuse into the popped corn better. I use my spice grinder, which is a coffee grinder I use only to grind spices, to make my salt fine. Place oil and salt in a stir-fry pan or wok on stove top. Stir oil and salt until salt is disolved in oil. I use a rubber spattula. Add popcorn and stir the corn until it is covered with the oil. cover pan with lid but leave a gap for the steam to escape. I don't use a lid, but instead put aluminum foil over the pan and poke holes in it to let the steam out. Turn heat on high and shake pan a couple of times to level out the corn. Wait for corn to begin to pop and then shake pan occasionally. When poping begins to slow remove from stove and pour into large bowl. Enjoy. Source Archive
3. Eggless Coffee Cake Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table sugars, granulated egg substitute, powder water, bottled, generic cream, sour, cultured vanilla extract blueberries, raw nuts, walnuts, english sugars, granulated margarine, regular, 80% fat, composite, stick, without salt spices, cinnamon, ground Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer. In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving. Source Archive
4. Pumpkin Pie Oatmeal Ingredients: oats milk, fluid, 1% fat, without added vitamin a and vitamin d pumpkin, raw spices, cinnamon, ground spices, nutmeg, ground spices, cloves, ground salt, table Directions: Cook oatmeal according to package instructions using water or milk. Stove-top is the best but microwave works just fine. When the oatmeal is fully cooked, pour into a bowl and stir in the remaining ingredients. Enjoy with coffee or tea! Source Archive
5. Barley Home Remedy Ingredients: barley, hulled water, bottled, generic sugars, granulated lemon juice, raw Directions: Place water and barley in a 1 1/2 quart pot. Bring to a boil. Let boil until liquid is reduced by half, approximately 10 to 15 minutes, which allows the natural sugars to come out of the barley. The remaining liquid should be brown. Drain the barley, saving the liquid, and either eat the cooked barley or throw away (it's only 2 tablespoons). Return the liquid to the pot and add up to 2 tablespoon sugar, or other sweetner of choice. Simmer the liquid for about 15 minutes. If you want, at the end of simmering for 15 minutes, add up to 2 tablespoons lemon juice (although, for me personally, adding lemon juice would just get in the way of the barley flavor). Serve warm out of a coffee cup. Source Archive
6. Homemade Honey Granola Ingredients: margarine, regular, 80% fat, composite, stick, without salt honey salt, table oats Directions: Melt the margarine in a 3-quart saucepan over medium heat. Add the honey and salt. Heat the honey briefly with the margarine and then add the oatmeal. Stir. Turn the mixture onto an ungreased 9 by 13-inch cookie sheet. Spread the granola out evenly and bake it at 375 for 10 minutes. It should be a toasty brown. Remove it from the oven and allow to cool and crisp up in the pan. Store it in a clean coffee can or sealed canister. Add 1/2 cup nuts and dried fruit if desired after granola is cool. Serve with milk, on yogurt, or eat by the handfull. Whatever suits you best. Source Archive
7. Hazelnut and Pistachio Dukka Ingredients: nuts, hazelnuts or filberts nuts, pistachio nuts, raw seeds, sesame seeds, whole, dried spices, coriander seed spices, cumin seed Directions: Preheat oven to 375F. Spread hazelnuts and pistachios on baking sheet, keeping separate. Roast 5 minutes. Transfer pistachios to bowl, and continue roasting hazelnuts 2 minutes more, or until nuts are golden. Transfer hazelnuts to clean towel. Cool 5 minutes, then rub skins off with towel. Toast sesame seeds in skillet over medium-low heat 1 to 2 minutes, or until light brown, shaking pan constantly. Set aside 1 Tbs. sesame seeds. Repeat with coriander seeds, then cumin seeds, toasting each until just fragrant. Toss nuts and seeds together, and cool. Coarsely grind spice-nut mixture 1/4 cup at a time in spice mill or coffee grinder until lightly crushed. Add remaining 1 Tbs. sesame seeds, and season with salt and pepper, if desired. Source Archive
8. GEVALIA Pour Over Coffee Ingredients: beans, snap, green, raw water, bottled, generic Directions: Place pour-over filter holder on top of coffee mug or serving vessel. Moisten coffee filter with tap water; place in holder. Add coffee grounds to filter holder. Slowly pour small amount of boiling water over grounds, adding just enough water to evenly moisten grounds. Let stand 30 sec. Gradually add remaining water, stopping occasionally to allow coffee grounds to completely absorb water. (This helps with the flavor development of the brewed coffee.) Remove filter holder when coffee stops dripping. Source Archive
9. Berry Cordial Ingredients: sugars, granulated blackberries, raw alcoholic beverage, distilled, vodka, 80 proof Directions: Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored. Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea. Source Archive
10. Lemon Vodka Ingredients: sugars, granulated alcoholic beverage, distilled, vodka, 80 proof Directions: In a saucepan, bring the juice, zest and sugar to a boil. Stir until the sugar has dissolved. Cool. In a bottle or a sealed glass container, combine the syrup and vodka. Allow to infuse in a dark area for 7 or more days. Place a coffee filter in a strainer and filter the alcohol. Store in the freezer until ready to serve. Delicious after a winter activity. This lemon vodka is served in shot glass, in cocktails and martinis. Source Archive
11. Pecan puffs recipe Ingredients: nuts, pecans butter, without salt sugars, powdered vanilla extract wheat flour, white, all-purpose, unenriched sugars, powdered Directions: Heat the oven to 150C/130C fan/gas 2. Line a baking sheet with baking parchment or a reusable baking liner. Grind the nuts to a powder in a food processor or coffee grinder and leave on one side Beat the butter and sugar until light and fluffy. Add the vanilla extract, beat in the nuts, and finally stir in the flour Break off small lumps of the mixture and roll into balls - about 1cm diameter using slightly damp hands. Put the balls on the baking tray - leaving a gap between each one. Bake for about 25-30 minutes or until golden. Leave the biscuits to cool on the tray for a couple of minutes. Keep the oven on Sift the icing sugar onto a plate and roll the puffs in the sugar before returning them to the baking sheet. Return the tray to the oven for 1-2 minutes so the icing sugar 'sets' Leave them to cool completely and store in an airtight container Source Archive
12. Italian Bread Dip Ingredients: spices, basil, dried parsley, fresh spices, garlic powder spices, thyme, dried spices, oregano, dried spices, pepper, black spices, rosemary, dried salt, table spices, pepper, red or cayenne oil, olive, salad or cooking lemon juice, raw Directions: Combine all except oil and lemon juice in a small food processor or coffee bean grinder. Chop briefly until all about the same size. Stir in olive oil and lemon juice. To serve, combine about 1 1/2 teaspoons herb mixture to 3-4 tablespoons olive oil mixture on a small dish. Dip sliced bread in mixture. Source Archive