[{"id":"18098","title":"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.","url":"https://recipe.bluelayer.org/recipe/18098/greek-yogurt-for-desserts"},{"id":"28099","title":"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.","url":"https://recipe.bluelayer.org/recipe/28099/popcorn"},{"id":"61228","title":"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.","url":"https://recipe.bluelayer.org/recipe/61228/eggless-coffee-cake"},{"id":"61100","title":"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!","url":"https://recipe.bluelayer.org/recipe/61100/pumpkin-pie-oatmeal"},{"id":"60971","title":"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.","url":"https://recipe.bluelayer.org/recipe/60971/barley-home-remedy"},{"id":"60806","title":"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.","url":"https://recipe.bluelayer.org/recipe/60806/homemade-honey-granola"},{"id":"60666","title":"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.","url":"https://recipe.bluelayer.org/recipe/60666/hazelnut-and-pistachio-dukka"},{"id":"60600","title":"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.","url":"https://recipe.bluelayer.org/recipe/60600/gevalia-pour-over-coffee"},{"id":"60452","title":"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.","url":"https://recipe.bluelayer.org/recipe/60452/berry-cordial"},{"id":"60416","title":"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.","url":"https://recipe.bluelayer.org/recipe/60416/lemon-vodka"},{"id":"60386","title":"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","url":"https://recipe.bluelayer.org/recipe/60386/pecan-puffs-recipe"},{"id":"60374","title":"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.","url":"https://recipe.bluelayer.org/recipe/60374/italian-bread-dip"},{"id":"60371","title":"Apricot Florentines Recipe","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, almonds
apricots, dried, sulfured, uncooked
spartan, real semi-sweet chocolate baking chips,","directions":"Finely chop the dry apricots.
Cream butter and sugar in a bowl till just combined, stir in sifted flour then almonds and apricots.
Drop 1/2 tsp.
of mix onto greased oven trays; allow room for spreading.
It is best to bake about six at a time.
Bake in a moderate oven for about 5 min or possibly till golden.
Remove from oven, loosen with spatula then push each florentine into a round shape while still warm.
Lift florentines onto a wire rack to cold.
Heat the dark chocolate.
Spread chocolate on flat side of each florentine and run a fork through chocolate to give a decorative effect.
Allow chocolate to set.
Store in airtight container in refrigerator.
Makes about 40.
Great with after dinner coffee.","url":"https://recipe.bluelayer.org/recipe/60371/apricot-florentines-recipe"},{"id":"60200","title":"Gluten Free Porridge","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
seeds, chia seeds, dried
nuts, walnuts, english
spices, cinnamon, ground
salt, table
water, bottled, generic","directions":"Combine the dry ingredients in the dry container of a Vitamix.
Blend until finely ground (you can try a coffee grinder; I have not, so Im not sure if it works).
Transfer mixture to a bowl.
Pour hot water over the mixture, stir, then let sit for 5 minutes to thicken.
Garnish with raisins, sunflower seeds or treats of your choice.
Serve.","url":"https://recipe.bluelayer.org/recipe/60200/gluten-free-porridge"},{"id":"60075","title":"Affogato Coffee","ingredients":"nuts, hazelnuts or filberts
spices, cinnamon, ground
orange juice, raw
water, bottled, generic
yogurt, greek, plain, nonfat
nuts, hazelnuts or filberts","directions":"Place coffee, cinnamon and 2-1/2 tsp.
orange zest in filter in brew basket of coffee maker.
Add water to coffee maker; brew.
Pour into 4 heatproof glasses or mugs.
Top with scoops of yogurt.
Sprinkle with nuts and remaining orange zest.","url":"https://recipe.bluelayer.org/recipe/60075/affogato-coffee"},{"id":"60011","title":"GEVALIA Indian Coffee","ingredients":"beans, snap, green, raw
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cardamom","directions":"Cover base of small Indian coffee filter with perforated cup.
Place coffee in cup; use handle to gently press plate into coffee grounds.
Pour boiling water over plate; top with lid of filter.
Let stand 15 min.
Bring milk just to simmer in saucepan.
Remove from heat; beat with whisk until frothy.
Add to coffee along with the sugar and cardamom; stir.","url":"https://recipe.bluelayer.org/recipe/60011/gevalia-indian-coffee"},{"id":"59996","title":"Vegan Cinnamon Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
spices, cinnamon, ground
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 350 degrees and lightly grease a round cake pan, 9x9\" brownie pan or mini loaf pan.
Mix together the flour, 3/4 cup sugar, baking powder and salt.
Cut the margarine into small chunks and add to the mix.
Mix for a couple of minutes if using a mixer.
This is the \"dry ingredient mix\".
Remove 1/2 cup of the dry ingredient mix and put in a separate bowl.
Add the cinnamon and 2 tablespoons of sugar and mix together well.
This is the \"topping\".
To the remaining dry ingredient mix, add the soy yogurt and milk until the consistency is smooth.
Put into a round cake pan, 9x9 brownie pan, or spread evenly in a mini loaf pan (I use an ice cream scoop for even serving sizes).
Spread the topping evenly onto the batter.
Melt the 2 tablespoons of margarine and drizzle over the top.
Bake at 350 for 35 minutes, or until a toothpick entered into the center of the coffee cake comes out clean.","url":"https://recipe.bluelayer.org/recipe/59996/vegan-cinnamon-coffee-cake"},{"id":"59958","title":"Homemade Onion Soup Mix","ingredients":"onions, raw
beef, grass-fed, ground, raw
spices, onion powder
celery, raw
sugars, granulated","directions":"To crush celery seed, use a mortar and pedestal or coffee grinder.
Measure quantity after crushing.
Combine all ingredients listed.
Store in an airtight container.
5 tablespoons of this mix is equivalent to 1 package (1 0z.
packet) of the commercial stuff.
This recipe makes about 19 tablespoons of onion soup mix.","url":"https://recipe.bluelayer.org/recipe/59958/homemade-onion-soup-mix"},{"id":"59910","title":"Chocolate Fondue","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, sour, cultured
alcoholic beverage, liqueur, coffee, 53 proof
cream, fluid, heavy whipping","directions":"In a fondue pot over low heat, melt chocolate with sour cream, stirring.
Add liqueur or coffee.
Stir in cream until mixture reaches desired thickness; just thick enough to coat and cling to fruit.
Keep warm over low heat.
Serve with the fruit and pound cake.
Serving suggestion: A selection of skewered, sliced fresh fruit, especially strawberries, finger bananas, cherries, pineapple, large marshmallows and cubes of pound cake.","url":"https://recipe.bluelayer.org/recipe/59910/chocolate-fondue"},{"id":"59811","title":"Hot Cocoa Mix - Variations","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
candies, semisweet chocolate
salt, table","directions":"In food processor, with knife blade attached, blend cocoa, sugar, chocolate, and salt until almost smooth.
Store in tightly sealed container at room temperature up to 6 months.
To Make: For each serving, in a microwave-safe mug, mix 3 tablespoons Cocoa Mix with 1 cup mil, microwave on HIGH 1 1/2 - 2 minutes or until blended and hot, stirring once.
Swirl a dollop of whipped cream on top.
Mocha Variation: Prepare cocoa mix, adding 1/3 cup instant coffee powder or granules before blending in processor.
Mexican Spice Variation: Prepare cocoa mix, adding 2 teaspoons ground cinnamon and 1/4 teaspoon ground red pepper (cayenne) before blending in processor.
Vanilla Variation: Prepare cocoa mix, adding a half of a vanilla bean (pod and seeds) before blending in processor.","url":"https://recipe.bluelayer.org/recipe/59811/hot-cocoa-mix-variations"},{"id":"59586","title":"Sunday Plastic Wrap Roasted Pork for Pulled Pork or Carnitas","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
spices, cumin seed
spices, paprika
spices, garlic powder
spices, onion powder
spices, chili powder","directions":"Rinse/dry roast.
I clean and rinse a kitchen sink well with a bleach product (Comet) and use that for my \"rub bowl\".
Stab the roast with a sharp knife all over all sides, so the spices get into the meat.
Combine all spices and herbs in a bowl.
Please feel free to add brown sugar (if you want more BBQ pulled pork flavor) or more \"mex\"spice (for carnitas flavor).
Rub the roast well.
Lay out a sheet of plastic wrap large enough to cover the roast.
Place and cover the roast.
Repeat 4 or 5 times, pivoting and turning the roast over so it will be sealed from all angles and ends.
Lay out and form sheets of aluminum foil to completely envelope and seal your package.
Place in large baking dish and refrigerate for at least 4 hours.
Before bedtime, set oven to 225F degrees.
Place the dish in the oven and walk away/sleep for a minimum of 8 hours.
Remove dish from oven after a good night's sleep.
Let rest for 45 minutes while you drink your coffee and have a nice breakfast.
I drain the fat that accumulates in the dish (notice, because of the low heat, there is no scorching on that dish) then replace the roast.
cut away the foil/plastic wrap, letting the juices fall back into the dish.
Now you can cut or shred the meat as you wish.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/59586/sunday-plastic-wrap-roasted-pork-for-pulled-pork-or-carnitas"},{"id":"59573","title":"Chocolate Fudge Frosting","ingredients":"sugars, powdered
cocoa, dry powder, unsweetened
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.
Spread frosting on cooled cupcakes.","url":"https://recipe.bluelayer.org/recipe/59573/chocolate-fudge-frosting"},{"id":"59385","title":"Vanilla Cream Coffee, Diabetic Approved","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
vanilla extract
sugars, granulated
vanilla extract
water, bottled, generic","directions":"In a blender, combine all ingredients and mix until smooth, crushing all of the ice.","url":"https://recipe.bluelayer.org/recipe/59385/vanilla-cream-coffee-diabetic-approved"},{"id":"59271","title":"Fennel Seed Mustard for Fish","ingredients":"spices, fennel seed
mustard, prepared, yellow
mustard, prepared, yellow
sugars, granulated
vinegar, red wine
oil, olive, salad or cooking","directions":"Grind the seeds to a powder using a mortar and pestle or an electric coffee grinder.
Combine the ground fennel, mustards, sugar, and vinegar in a small bowl.
Slowly add the olive oil, beating with a fork until creamy and thick.
Makes 3/4 cup.","url":"https://recipe.bluelayer.org/recipe/59271/fennel-seed-mustard-for-fish"},{"id":"59172","title":"Rice Crispy Treats","ingredients":"butter, without salt
candies, marshmallows
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter over low heat in a large pot.
Stir in marshmallows and cook until melted.
Stir in peanut butter or coffee granules if you don't like peanut butter.
Stir in rice krispies cereal mix until all combine.
Pour out onto a buttered baking dish 9\"x13\".
Smooth out the top by moistening your hands with a little water and using the palms of your hand to press gently.
Don't press down too hard or your treats will be too dense.
Set a side to cool.
Once they cool cut them into even squares and dip into melted chocolate or just drizzle chocolate over the top.","url":"https://recipe.bluelayer.org/recipe/59172/rice-crispy-treats"},{"id":"59058","title":"Homemade Condensed Milk Made in a Pot","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the ingredients into a pot, mix well with a whisk, then turn on the heat.
Keep stirring until it starts to thicken.
It will be done in about 10 minutes depending on the strength of the heat.
When cooled, it will thicken, so don't keep cooking until it becomes really thick!
When cooled, stirand keep in the fridge.
I made it with soy milk.
It's also delicious with a slightly different flavor There is also tea flavor.
You could use it as 1 cream for a short cake 2 blancmange 3in coffee jello 4 pour over shaved ice 5 icing
6Spread on a toast 7 Custard cream, etc.","url":"https://recipe.bluelayer.org/recipe/59058/homemade-condensed-milk-made-in-a-pot"},{"id":"58947","title":"Lsa","ingredients":"seeds, flaxseed
seeds, sunflower seed kernels, dried
nuts, almonds","directions":"Mix and grind everything together until fine, using a coffee grinder or a food processor.
Store in a dark airtight glass jar in the refrigerator.
This is delicious when eaten by itself with soy or rice milk as a breakfast cereal (especially good with soy milk, sliced banana and a sprinkling of cardamom).
Try it sprinkled on another cereal, fruit, salad, etc.","url":"https://recipe.bluelayer.org/recipe/58947/lsa"},{"id":"58760","title":"Shelia's Boston Brown Bread","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
molasses","directions":"This bread is made in One Pound Coffee Cans and the recipe makes 4.
Preheat oven to 350.
Combine all dry ingreants and add the wet, mix by hand.
Pour the batter into 4 greased and floured 1 pound coffee cans.
Bake for 60 minutes.
Remove from oven, give each can a shake and cool for 20 minutes.
Shake cans every 5-10 minutes during cooling.
When you shake the bread out of the can let it stand on end to dry.
the bread will be sticky until completely cool, do not try to cut until cool.","url":"https://recipe.bluelayer.org/recipe/58760/shelias-boston-brown-bread"},{"id":"58755","title":"Pistachio Orange Oatmeal Cookies","ingredients":"butter, salted
nuts, pistachio nuts, raw
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
orange juice, raw
syrups, corn, light
salt, table","directions":"Preheat oven to 425 degrees F.
Melt the butter in a saucepan, set aside.
In a food processor, pulse the pistachios and raw oats into tiny pieces.
In a bowl, combine all ingredients: butter, sugar, oat/pistachio mix, flour, baking powder, orange juice, orange zest, corn syrup and salt, mixing until all ingredients are incorporated.
Using a measuring teaspoon, scoop a spoonful onto a baking sheet, being sure to space several inches apart.
Bake for 6-8 minutes (each oven varies, so keep an eye on them, they bake fast), or until the cookies begin to brown around the edges.
Let them cool on a baking sheet.
Serve with a glass of milk, ice cream or a nice cup of Greek coffee, the way I ate them.","url":"https://recipe.bluelayer.org/recipe/58755/pistachio-orange-oatmeal-cookies"},{"id":"58635","title":"Pumpkin Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
salt, table
pumpkin, raw
pumpkin, raw
vanilla extract
sugars, powdered
syrup, maple, canadian
pumpkin, raw","directions":"Preheat the oven to 425 degrees F and line a baking sheet with a silicone mat or parchment paper.
In a large mixing bowl, whisk the flour, brown sugar, baking powder, pumpkin pie spice and salt together to aerate them.
Gently stir in the pumpkin puree, coffee creamer and vanilla until a soft dough starts to form.
Turn out the dough on to a clean, floured surface.
Knead the dough for 4 to 5 turns to bring it together into a uniform ball.
Gently flatten the ball and pat it out into thin circle.
Use a knife to cut the circle into 8 equal wedges.
Do this by quartering the circle and then cutting each quarter in half.
Transfer the wedges to the lined baking sheet and bake the scones for 14-15 minutes.
While the scones bake, prepare the simple glaze.
Simply combine the powdered sugar, maple syrup and pumpkin pie spice in a shallow bowl and stir it all together until it becomes a smooth glaze.
When the scones are done, take them out and let them cool on the sheet for a minute.
Take each slightly cooled scone and dip the tops of them in the glaze to coat them.
Transfer them to a rack to finish cooling.
Make sure there is a sheet of aluminum foil underneath to catch the drippings.
It makes clean up so much easier.
Serve with some great tea or coffee for an amazing breakfast treat or afternoon snack!","url":"https://recipe.bluelayer.org/recipe/58635/pumpkin-scones"},{"id":"58455","title":"Easy No Cook Buttercream Recipe","ingredients":"butter, without salt
candies, marshmallows","directions":"Whip butter on high with a stand mixer until fluffy (at least 5 minutes) using a flat beater.
Add marshmallow creme and whip again on high for at least 5 minutes until well incorporated and fluffy and then lower the speed to medium/slow until you get a smooth texture.
Mix in melted chocolate or concentrated coffee for different flavors.","url":"https://recipe.bluelayer.org/recipe/58455/easy-no-cook-buttercream-recipe"},{"id":"58370","title":"Tootsie Rolltini","ingredients":"alcoholic beverage, liqueur, coffee, 53 proof
chocolate, dark, 70-85% cacao solids
orange juice, raw","directions":"Pour all the ingredients into a shaker tin of ice.
Shake, then strain into a martini glass.","url":"https://recipe.bluelayer.org/recipe/58370/tootsie-rolltini"},{"id":"58319","title":"Better-Than-Sex Coffee","ingredients":"vanilla extract
water, bottled, generic
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
ice creams, vanilla","directions":"Mix together the coffee mix, hot water and sugar in a lare bowl or pitcher.
Add the chocolate syrup, vanilla and milk; mix well and cover and refrigerate overnight.
Serve either hot or cold with a scoop of icecream on top of each serving.","url":"https://recipe.bluelayer.org/recipe/58319/better-than-sex-coffee"},{"id":"58168","title":"Organic Greek Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Heat milk to just boiling temperature (212 F).
Let stand until temperature reduces to about 120 degrees.
Place milk into non metallic bowl.
Stir in Yogurt.
Cover with plastic wrap, and completely cover bowl top and bottom with towels to insulate.
Leave out for 6 to 8 hours then remove towels and place in refrigerator over night.
Empty contents into colander lined with coffee filters, cover with plastic wrap and place colander over large bowl in refrigerator.
It will take approximately *24 hours to drain.
*more or less depending on how thick you want it to be, if you plan to add liquid to flavor, or prefer Greek style you will want to let it set longer.","url":"https://recipe.bluelayer.org/recipe/58168/organic-greek-yogurt"},{"id":"57952","title":"Homemade Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened
syrup, maple, canadian","directions":"Place all ingredients in blender and mix well.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/57952/homemade-coffee-creamer"},{"id":"57928","title":"Oat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"(I am so lucky to have a Bosch mixer to make my bread in!
If you dont have one, adjust accordingly.)
Combine water, yeast and honey in mixer bowl and mix until just combined.
Put the lid on and let it sit for 10 minutes or so, until it gets frothy.
Then add the rest of the ingredients into the bowl and mix until it just comes together and then check the dough for consistency if its very sticky, add a little flour, if its dry add a little lukewarm water.
The dough should feel just slightly sticky.
Once the dough is the right consistency, mix on medium speed for about 8 minutes, then turn the dough out into a large oiled bowl, cover with a clean kitchen towel and let rise in a warm place for about an hour.
I put my bowl next to the coffee maker to keep warm.
After the dough has risen, punch it down and form into loaves or rolls or both, like I do.
I roll mine out for loaves and put into a greased 9x5 loaf pan, and for rolls I follow PWs lead and put rolls, evenly spaced, into a buttered 12 cast-iron skillet.
Let rise again, about 30 45 minutes, depending on how warm it is where theyre rising.
Bake the loaves at 350F for 30-40 minutes (put a foil tent on for the last 10 minutes or so to prevent over-browning).
Bake the rolls at 400F for 15-20 minutes.
Turn the bread or rolls out of the pans onto a cooling rack right away after theyre done so the bottom crust doesnt get soggy.","url":"https://recipe.bluelayer.org/recipe/57928/oat-bread"},{"id":"57882","title":"Blueberry Coffeecake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
sugars, granulated
vanilla extract
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
sugars, granulated","directions":"Preheat the oven to 375 degrees F.
Spray an 8-inch square baking dish with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl using an electric mixer, beat the coconut oil, butter and sugar.
Beat in the vanilla extract and egg until blended.
Add the flour mixture in three additions, alternating with the coconut milk, beating after each addition until just combined.
Spread the batter into the prepared baking dish.
Sprinkle 1 cup of blueberries on top of the batter and sprinkle with turbinado sugar.
Bake the cake for 20-23 minutes or until it is golden brown.","url":"https://recipe.bluelayer.org/recipe/57882/blueberry-coffeecake"},{"id":"57522","title":"Streusel topping for pies and cakes","ingredients":"sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt","directions":"Mix together first four ingredients
Melt butter.
Stir melted butter into dry ingredients until blended and crumbly.
Sprinkle on top of pie, cupcakes, coffee cake, or your favorite fruit muffins before baking.","url":"https://recipe.bluelayer.org/recipe/57522/streusel-topping-for-pies-and-cakes"},{"id":"57517","title":"Dark Chocolate Frosting - Fantasy Fudge Frosting","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
vanilla extract","directions":"Mix margarine, sugar and milk in heavy 3 quarts (2850 ml) saucepan; bring to full boil, stirring constantly.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees (100 C.) (soft ball stage), stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in chocolate chips until melted.
Add marshmallow creme and vanilla; mix well.
Thin icing, if necessary, with 1 to 2 tablspoons hot water or coffee.","url":"https://recipe.bluelayer.org/recipe/57517/dark-chocolate-frosting-fantasy-fudge-frosting"},{"id":"57432","title":"Butter Beer (Harry Potter)","ingredients":"leavening agents, baking soda
cream, whipped, cream topping, pressurized
butter, without salt","directions":"Measure butterscotch and butter into a 2 cup (16 oz) glass.
Microwave on high for 1 to 1.5 minutes, or until syrup is bubbly and butter is completely incorporated.
Stir and cool for 30 seconds, then slowly mix in club soda.
Mixture will fizz quite a bit.
Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!
Review this recipe!","url":"https://recipe.bluelayer.org/recipe/57432/butter-beer-harry-potter"},{"id":"57037","title":"Kilo Kai Hot & Spicy Buttered Rum Recipe ChicagoBuzz","ingredients":"butter, without salt
sugars, brown
sugars, granulated
ice creams, vanilla
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Melt butter in a large pot over medium heat.
Blend in brown sugar and confectioners sugar.
Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg.
Pour mixture into a plastic container, seal, and freeze.
In a coffee mug, measure 1 tablespoon (or more.
its really tasty) Hot Buttered Rum Batter and 1 fluid ounce of Kilo Kai, then fill cup with boiling water.
Stir and sprinkle top of drink with nutmeg.","url":"https://recipe.bluelayer.org/recipe/57037/kilo-kai-hot-spicy-buttered-rum-recipe-chicagobuzz"},{"id":"57016","title":"Ras el Hanout","ingredients":"spices, coriander seed
spices, cumin seed
spices, ginger, ground
spices, cardamom
spices, cinnamon, ground
spices, nutmeg, ground
corn, sweet, white, raw
spices, turmeric, ground
spices, pepper, red or cayenne
spices, saffron","directions":"Grind spices together in coffee grinder or spice grinder.
Transfer to airtight jar, and use within three months.","url":"https://recipe.bluelayer.org/recipe/57016/ras-el-hanout"},{"id":"56956","title":"Chocolate Slush","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened
vanilla extract","directions":"Put milk through cocoa in a medium saucepan, cook on medium heat, stirring constantly until the mixture comes to a slow boil and sugar is dissolved Lower heat and simmer about 2 minutes, stirring mixture a few times (watching for burn/ boil over), stir in vanilla- set aside to cool Pour cooled mixture into a freezer safe covered container and freeze.
Place frozen mixture in a blender, blend to a slush.
Freeze any leftover portion.
Note: I use my coffee grinder to get a finer grind of the sugar, not powdered, just a fine grind.","url":"https://recipe.bluelayer.org/recipe/56956/chocolate-slush"},{"id":"56867","title":"Mixed Cherry Tomatoes with Tamarind Dressing","ingredients":"spices, cumin seed
spices, fennel seed
vinegar, balsamic
water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
spices, pepper, black
cherries, sweet, raw","directions":"Toast cumin and fennel seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker.
Or, toast in a shallow baking pan in a 350 degrees F oven, 5 to 10 minutes.
Coarsely crush using a mortar and pestle or an electric coffee/spice grinder.
Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended.
Add tomatoes and spices and toss to coat.
Let stand at room temperature 1 hour, then season with salt.","url":"https://recipe.bluelayer.org/recipe/56867/mixed-cherry-tomatoes-with-tamarind-dressing"},{"id":"56788","title":"Sore and Strep Throat Gargle","ingredients":"vinegar, cider
salt, table
water, bottled, generic","directions":"Mix all together in a coffee cup until dissolved.
Gargle and repeat!
Make a new batch for each use and use every hour or so for about two days if you have strep or until you feel better if you just have a plain old sore throat.
Feel better!","url":"https://recipe.bluelayer.org/recipe/56788/sore-and-strep-throat-gargle"},{"id":"56739","title":"Berry Vanilla Ecstasy","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
cream, whipped, cream topping, pressurized","directions":"COMBINE water, milk and coffee granules in large mug; stir until coffee is dissolved.
Stir in Nesquik and sugar.
Top with whipped cream.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/56739/berry-vanilla-ecstasy"},{"id":"56613","title":"Asparagus Soup","ingredients":"asparagus, raw
soup, chicken broth or bouillon, dry
butter, without salt
shallots, raw
leeks, (bulb and lower leaf-portion), raw
spices, garlic powder
salt, table
spices, pepper, black
cream, fluid, heavy whipping
cheese, parmesan, hard","directions":"Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length.
Cut the woody stem ends from each spear and reserve.
Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil.
Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes.
Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes.
Remove with a strainer and refresh in an ice water bath.
Drain on paper towels and reserve for the garnish.
Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat.
When foamy, add the shallots and leeks and cook until tender, about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes.
Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes.
Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth.
Adjust the seasoning, to taste.
If serving right away, return to medium heat and add the cream and reserved asparagus tips.
Cook, stirring, until the soup is warmed through, about 3 minutes.
Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath).
Cover and refrigerate.
Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
To serve, place the soup in a soup tureen and sprinkle with cheese.
Ladle into demi-tasse cups or small coffee or tea cups, and serve.","url":"https://recipe.bluelayer.org/recipe/56613/asparagus-soup"},{"id":"56610","title":"Rosemary Oil","ingredients":"oil, olive, salad or cooking
spices, rosemary, dried","directions":"Put the oil and rosemary in a med saucepan and let simmer over a low heat until the rosemary gets crispy.
Drain oil and pour through a coffee filter.
Let it cool completely before you bottle it.
I keep mine on the counter next to the stove because I use it all the time.
If you don't think you'll use it that much, I suggest that you refrigerate it, or it will go rancid in about a month.
BE ADVISED!
SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.
SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
I can't stress this enough.
Botulism is nothing to mess around with.
I have never had a problem with my flavored oils.
Always smell them before you use them.
If there is any doubt about the quality, TOSS IT!
You can't be too careful.
Be careful and enjoy.","url":"https://recipe.bluelayer.org/recipe/56610/rosemary-oil"},{"id":"56593","title":"Homemade French Vanilla Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
butter, without salt
spices, cinnamon, ground","directions":"If you use Metric units, don't worry about exact conversions.
It doesn't matter.
It's the ratios that are more important than the exact measurements.
Heat up the milk and the water to moderately warm.
You could boil the milk for a short while, if you like, because this would caramelize the milk sugar a bit and actually enhance the flavor, since French Vanilla is actually a combination of vanilla with a caramel overtone.
I just heated the milk and water in two batches in a 2 cup (1/2 liter) Pyrex cup in the microwave (1-2 minutes).
Just make sure the liquid is not too hot, because powdered milk does not mix well with boiling liquid.
If you boil the milk, let it cool considerably before using.
Blend the sugar, milk powder & cinnamon together.
Add the milk and water to a blender and turn it on to one of the slower speeds.
I used \"puree\" on my unit.
Slowly add the sugar milk powder mix and blend until dissolved.
About a minute will suffice.
Add the melted butter or butter substitute, vanilla extract & cinnamon and blend for a few seconds more to incorporate.
That's it.
Scoop off and suck down the delicious foam on top and put the liquid into a container.
Refrigerate and enjoy!
If you want to use the light brown sugar but only have white, you can add up to 1 T of molasses, refiner's syrup or dark corn syrup.
I suppose you could even use maple syrup, but that will obviously change the taste complex.
Of course, you might like that!
This could be made with all water and 2 1/3 times the milk powder.
However, to enhance the creaminess, the butter or butter substitute should be doubled, as most milk powder is non-fat.
I like a lot of milk in coffee, so these proportions work for me.
If you use less milk or creamer in your coffee, but want it sweeter, you could add as much as 50% more sugar.
Alternative flavors: Replace the Vanilla with Almond Extract; Almond and some Orange Extract; Rum Flavoring, Hazelnut or Black Walnut or whatever you desire.
The cinnamon should not overpower the vanilla in this version, but feel free to double or triple the cinnamon if you like it.
Try replacing the Vanilla with double that amount of Pumpkin Pie Spice mix.
There are no rules here!
Experiment with the flavors you enjoy, but within the flavoring quantities listed.
Nutritional Considerations: Of course, the sugar is not the best thing for you.
But, there doesn't seem to be any reason why you couldn't replace the sugar with one of the \"measure for measure\" sugar substitutes either, though I haven't tried it yet.
The idea of using the milk powder is that it increases the creamy taste, and doubles the milk solids & proteins of the milk (known as \"Tiger's Milk\") without increasing the fat content.
I used a butter substitute spray made from olive oil, so that helps.
Lactose intolerant persons could add \"Lactaid\" enzyme, I suppose, though I assume few people would have a problem with an ounce, or so, of a lactose containing product.","url":"https://recipe.bluelayer.org/recipe/56593/homemade-french-vanilla-creamer"},{"id":"56445","title":"Chocolate Butter Icing","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
water, bottled, generic
salt, table
sugars, powdered
vanilla extract","directions":"Melt chocolate over very low heat.
Add butter and melt.
Remove from heat and add hot water (or cream or coffee) and salt.
Gradually add vanilla, then confectioners' sugar until desired texture is reached.","url":"https://recipe.bluelayer.org/recipe/56445/chocolate-butter-icing"},{"id":"56425","title":"Warm Chocolate-Caramel Coffee","ingredients":"vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
ice creams, vanilla","directions":"Place flavored instant coffee in cup or mug.
Stir in hot milk until instant coffee is completely dissolved.
Add toppings; stir until well blended.
Top with thawed COOL WHIP Whipped Topping, if desired.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/56425/warm-chocolate-caramel-coffee"},{"id":"56368","title":"Chocolate Covered Espresso Beans","ingredients":"spartan, real semi-sweet chocolate baking chips,
beans, snap, green, raw","directions":"Melt 1/2 cup chocolate chips in a double boiler over low heat to keep from burning the chocolate.
You can also melt it in the microwave, but remember to stir it every 15-30 seconds.
After it is smooth, turn off the heat and let it cool for a minute, then mix in about 1/3 cup of the roasted coffee beans and stir.
With a spoon or fork, lay the coffee beans out on some wax paper on a tray, making sure they are all separated from each other.
Let them cool there, or put them in the freezer to speed things up.
If you would like more chocolate on them, or just for looks, drizzle some white or other chocolate over them.
Let them cool completely.
Separate them into a bowl or bag, and then dust them with powdered sugar or cocoa powder if you chose.
Chocolate covered coffee beans are a quick way to melt your valentines heart.
Find a cute heart shaped tin or some lovely red ribbon to tie up a bag and you are well on your way to the perfect gift.
Whip up a batch and indulge yourself!","url":"https://recipe.bluelayer.org/recipe/56368/chocolate-covered-espresso-beans"},{"id":"56350","title":"Homemade Meal Replacement Powder or Mrp","ingredients":"beverages, protein powder whey based
oats
seeds, flaxseed","directions":"combind all ingredients in blender or shaker cup.
grind oats in a coffee grinder to very fine or just use oat flour.
use a higher quality protein like Whey Isolate for best results.
mix with 1 cup of water or skim milk.
mix with fresh or frozen fruit, sugar free flavored syrups, or anything else you want to add.
mix well and enjoy!","url":"https://recipe.bluelayer.org/recipe/56350/homemade-meal-replacement-powder-or-mrp"},{"id":"26378","title":"Roasted Spiced Sweet Potatoes","ingredients":"spices, coriander seed
spices, fennel seed
spices, oregano, dried
spices, pepper, red or cayenne
salt, table
sweet potato, raw, unprepared
oil, olive, salad or cooking","directions":"Preheat oven to 425F.
Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.","url":"https://recipe.bluelayer.org/recipe/26378/roasted-spiced-sweet-potatoes"},{"id":"56326","title":"Zesty Lemon Fennel Vinaigrette","ingredients":"spices, fennel seed
lemon juice, raw
sweetener, syrup, agave
shallots, raw
salt, table
oil, olive, salad or cooking","directions":"Toast the fennel seeds in a small saute pan over medium heat, shaking a few times for even toasting, until they become aromatic and start to brown slightly.
Be careful that they dont burn.
Let cool slightly, then pulse a couple of times in a spice grinder or clean coffee grinder, just until the fennel is broken up a bit.
Transfer to a small bowl and stir in the lemon juice, agave nectar, shallot, and salt.
Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth.
Transfer to a small container with a fitted lid and shake well.
Do a FASS check.
Depending on the type and taste of the lemons, you may want to add a teaspoon of olive oil or a pinch of salt.
Goes with My Familys Favorite Chicken (page 111), as a marinade.
It also makes a good marinade for fish and is wonderful drizzled over roasted asparagus and other vegetables.
Although toasting the fennel seeds may seem like a time-consuming and unnecessary step, I assure you that it isnt.
Toasting unleashes the natural oils of the fennel seeds, coaxing out their tremendous flavor and healing properties.
Store in an airtight container in the refrigerator for 5 to 7 days.
(per serving)
Calories: 65
Total Fat: 7g (1g saturated, 5g monounsaturated)
Carbohydrates: 1g
Protein: 0g
Fiber: 0g
Sodium: 75mg","url":"https://recipe.bluelayer.org/recipe/56326/zesty-lemon-fennel-vinaigrette"},{"id":"56290","title":"Ginger Liqueur - Antilles","ingredients":"spices, ginger, ground
alcoholic beverage, distilled, rum, 80 proof","directions":"Take a 14 oz jar of ginger maramlade, and 1 - 2 pints of dark rum.
Start with 1 pint, and see if you would like a more rummy taste.
If so, add more rum.
Mix well.
Let it sit for an hour.
Stir.
Filter this, first using a sieve over a bowl, and secondly filter it using coffee filters.
Pour this into a bottle using a funnel.","url":"https://recipe.bluelayer.org/recipe/56290/ginger-liqueur-antilles"},{"id":"56086","title":"Raspberry-Infused Vodka","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
raspberries, raw","directions":"In a jar with a tight-fitting lid, combine the vodka with the raspberries.
Close the jar tightly and let stand at room temperature for 2 weeks.
Strain the vodka through a fine-mesh sieve and discard the solids.
Strain the vodka a second time through a coffee filter into a clean jar and refrigerate for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/56086/raspberry-infused-vodka"},{"id":"56084","title":"Homemade Curry Powder","ingredients":"spices, coriander seed
corn, sweet, white, raw
spices, cumin seed
spices, cardamom
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Dump everything into a blender or coffee grinder; process into very fine powder.
Store in an air-tight container.
Serving size is approximate -- use as per recipe.","url":"https://recipe.bluelayer.org/recipe/56084/homemade-curry-powder"},{"id":"55950","title":"Garam Masala","ingredients":"spices, cardamom
spices, cumin seed
spices, turmeric, ground
sauce, peppers, hot, chili, mature red, canned
corn, sweet, white, raw
spices, cinnamon, ground","directions":"In a food processor, preferably the nut and coffee grinder kind, grind cardamom seeds for about 15 - 20 seconds, it should be in a powder form by then.
Add the rest of the ingredients, EXCEPT cinnamon, to the processor, and processor for a further 15 - 20 seconds.
Put all the processed ingredients in to a small frying pan, with NO OIL, and fry over a very low heat for 5 or 6 minutes, it should smell warm, but not burnt.
Take off the stove, and add the cinnamon.
Leave in a dry place for the spices to cool off for a few minutes.
Put in an air tight container and use as needed!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/55950/garam-masala"},{"id":"55931","title":"Bread Machine Banana Bread Recipe","ingredients":"bananas, raw
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
honey
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
bananas, raw
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
honey
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Select loaf size.
Add in ingredients to machine according to manufacturer\"s directions.
Select WHITE cycle and light crust setting.
This recipe yields 1 loaf.
Comments: This tender loaf - made with Robin Hood Best For Bread Homestyle white flour and Robin Hood Best For Bread Whole wheat flour - is filled with a delicate, creamy combination of bananas, buttermilk and honey.
The result is a light, moist bread which's sure to please.
Anytime is the perfect time for this delicious bread.
Here are some of our favourites...
Spread thick hot slices with creamy peanut butter for a wonderful breakfast treat.
Serve alongside other breakfast and lunch favourites as part of a delicious buffet brunch.
Relax and enjoy a slice or possibly two with tea or possibly coffee and a good book.
Drizzle honey over a toasted slice for a satisfying snack just before bedtime.
It only takes a few min to prepare this tasty Banana Bread.
And, since it's packed with flavourful, nutrient-rich bananas, this is one treat your family will love - and you'll love making it for them.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/55931/bread-machine-banana-bread-recipe"},{"id":"55638","title":"Homemade Peppermint Extract","ingredients":"peppermint, fresh
alcoholic beverage, distilled, vodka, 80 proof","directions":"Pick your peppermint leaves off and bruise by rolling them between your hands.
Stop and smell.
Place peppermint leaves in a glass jar.
Cover leaves completely with vodka or it will mold.
Put the lid on, place a sticker with the days date on it so you know when it will be ready.
Store the filled glass jar in a dark, cool and dry cupboard or pantry.
Shake, swirl and wait 30 days.
After 30 days, remove leaves and use in your coffee, lattes, brownies, ice cream, cakes, etc.","url":"https://recipe.bluelayer.org/recipe/55638/homemade-peppermint-extract"},{"id":"55617","title":"White Russian Truffles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
alcoholic beverage, liqueur, coffee, 53 proof","directions":"Chop finely 1 lb of the chocolate.
Melt in a double boiler to 120 degrees.
Stir the Kahlua into the chocolate, mixing well.
scrape onto a baking sheet and refrigerate until firm.
Finely grate the remaining 3/4 lb of the chocolate.
(This is easiest to do using the grater blade of a food processor. )
Remove the filling from refrigeration and form into small rough balls.
Roll the truffles in the grated chocolate, pressing gently to 5.
Refrigerate overnight.
Remove from refrigeration 15 minutes before serving.
Note: these truffles do not hold well at room temperature.","url":"https://recipe.bluelayer.org/recipe/55617/white-russian-truffles"},{"id":"55544","title":"Absolut Pitstop","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
alcoholic beverage, liqueur, coffee, 53 proof
alcoholic beverage, distilled, vodka, 80 proof
cream, whipped, cream topping, pressurized
sugars, granulated","directions":"Beat the cream with Absolut Mandarin and sugar.
Build first 2 ingredients over 2 ice cubes in a rocks glass.
Add the whipped Absolut Mandarin cream as a lid on top.
Sprinkle a little instant coffee powder on top as decoration.","url":"https://recipe.bluelayer.org/recipe/55544/absolut-pitstop"},{"id":"55433","title":"Mocha Ice Cream Terrine","ingredients":"ice creams, vanilla
beans, snap, green, raw
ice creams, vanilla
ice creams, chocolate","directions":"Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan
Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross.
Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides.
Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon.
Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes.
Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans.
Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes.
Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans.
Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour.
To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap.
Cut into slices using a knife dipped into warm water and wiped clean after each slice.
Serve on cold plates garnished with the remaining chocolate-covered espresso beans.","url":"https://recipe.bluelayer.org/recipe/55433/mocha-ice-cream-terrine"},{"id":"55428","title":"Hot Fudge Brownie Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
vanilla extract
sugars, brown
cocoa, dry powder, unsweetened
water, bottled, generic","directions":"Preheat oven to 350.
Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl.
Stir in milk, oil, and vanilla.
Spread batter in a lightly greased 8-inch square pan.
Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan.
Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers.
(Do not stir.
).
Bake at 350 for 45 minutes or until a cake layer forms on top and layer springs back when touched.
Let cool on a wire rack 25 minutes.
Serve warm with whipped cream or ice cream.
VARIATION: Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.)
package frozen dark, sweet, pitted cherries; drain.
Pat cherries dry with paper towels.
Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan.
Proceed with recipe as directed.
VARIATION: Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water.
Proceed with recipe as directed.","url":"https://recipe.bluelayer.org/recipe/55428/hot-fudge-brownie-cake"},{"id":"55361","title":"Bountiful Hot Fudge Sundae Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
sugars, granulated
butter, without salt","directions":"For Crust: Combine crumbs, nuts and sugar in small bowl and mix well.
Pour melted butter over mix and toss lightly till well blended.
Press mix proportionately into bottom and up sides of 9 to 10 inch pie plate.
Cover with plastic wrap and refrigerate30 min.
For Sauce: Combine sugar, cocoa and instant coffee in medium saucepan.
Add in 1/2 c. whipping cream and blend to smooth paste.
Add in remaining cream, blending well.
Cook over medium heat, stirring constantly, till sugar is completely dissolved.
Add in butter and cook till mix is smooth and thickened, about 5-8 min.
Keep hot.
(Can be prepared ahead, covered and refrigerated.
Reheat before using.)
For Filling: Spread half of softened vanilla ice cream proportionately over crust and freeze.
Drizzle half of warm fudge sauce over top (fudge will solidify).
Spread remaining vanilla ice cream over fudge.
Return to freezer to hard.
Scoop balls from chocolate ice cream and arrange over vanilla layer.
Drizzle with remaining warm fudge.
Spoon whipped cream into pastry bag fitted with star tip and pip rosettes around scoops.
Decorate with nuts and cherries.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/55361/bountiful-hot-fudge-sundae-pie-recipe"},{"id":"55109","title":"Hawaij - Yemeni Spice Mix","ingredients":"spices, coriander seed
spices, cumin seed
corn, sweet, white, raw
spices, cardamom
spices, cloves, ground
spices, cinnamon, ground
spices, turmeric, ground","directions":"Place all of the whole spices (except turmeric) into a frying pan on medium heat and toast this for approximately 2-3 minutes.
Do not let the spices burn.
When the spices cool, place them into a coffee grinder or a spice grinder.
You could also use a mortar and pestle.
Grind until smooth.
Run the mixture through a fine sieve to remove the large pieces.
Then mix in the turmeric.
Store in a glass jar or wrap in plastic bags to give as a gift.","url":"https://recipe.bluelayer.org/recipe/55109/hawaij-yemeni-spice-mix"},{"id":"55061","title":"Foolproof Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
salt, table
nuts, walnuts, english
vanilla extract","directions":"MICROWAVE in glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk.
Microwave on full power (high) 3 minutes.
Stir until chips melt and mixture is smooth.
Stir in remaining ingredients.
Spread evenly into wax paper lined 8 or 9 inch square pan.
(Line bottom and up sides for easy removal) Chill 2 hours or until firm.
Turn fudge onto board, peel off wax paper and cut into squares.
Store loosely covered at room temperature CREAMY DARK FUDGE: Melt 2 cups of miniature marshmallows with chips and milk.
Proceed as above.
MILK CHOCOLATE FUDGE: Omit one (6 oz) package semi sweet chips.
Add 1 cup milk chocolate chips.
Proceed as above.
CREAMY MILK CHOCOLATE FUDGE: Omit 1 (6 oz) package semi sweet chips.
Add 1 cup milk chocolate chips and 2 cups miniature marshmallows.
Proceed as above.
MEXICAN FUDGE: Reduce vanilla to 1 teaspoon.
Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk.
Proceed as above.
BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla.
Melt 2 (12 oz)packages butterscotch chips with sweetened milk.
When chips a melted, stir in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts.
Proceed as above.
Makes about 2 pounds.","url":"https://recipe.bluelayer.org/recipe/55061/foolproof-chocolate-fudge"},{"id":"55033","title":"Caramel Macchiato Martini","ingredients":"candies, caramels
alcoholic beverage, liqueur, coffee, 53 proof
alcoholic beverage, distilled, vodka, 80 proof","directions":"Pour all ingredients into a cocktail shaker with ice.
Shake.
Pour into a martini glass.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/55033/caramel-macchiato-martini"},{"id":"55003","title":"Loz (Almond Sweetmeats)","ingredients":"nuts, almonds
sugars, powdered
water, bottled, generic
nuts, pistachio nuts, raw
sugars, powdered
sugars, powdered
nuts, pistachio nuts, raw","directions":"Combine the finely chopped pistachio nuts and caster sugar, and set aside.
Combine the ground almonds and icing sugar with enough orange-blossom water to form a stiff paste.
Knead until smooth and allow to rest for about 10 minutes.
Shape the paste into small balls the size of a walnut, and using a teaspoon handle, make a small hole in each ball and fill it with the combined pistachio nuts and caster sugar; close the hole over the filling and reshape to a round shape.
Roll the balls in icing sugar and place in small paper cups or on a serving plate.
Decorate the top of each ball with a peeled pistachio nut.
Serve with coffee.
Note: To peel pistachio nuts, simmer for 3 minutes, drain and slip off skins; dry on a paper towel before use.","url":"https://recipe.bluelayer.org/recipe/55003/loz-almond-sweetmeats"},{"id":"54879","title":"Anise-Almond Biscotti","ingredients":"spices, anise seed
wheat flour, white, all-purpose, unenriched
nuts, almonds
oil, olive, salad or cooking
syrup, maple, canadian
vanilla extract
salt, table
seeds, sesame seeds, whole, dried","directions":"Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant.
Transfer to coffee grinder or mini-blender, and crush to powder.
Combine pastry flour with almond flour or ground almonds in bowl.
Whisk together oil, syrup, vanilla and salt in separate bowl.
Stir oil mixture into flour mixture.
Cover, and let rest 20 minutes.
Preheat oven to 350F.
Spread sesame seeds on work surface.
Shape dough into 2 8-inch logs, packing dough tightly together so it doesnt crumble.
Roll logs in sesame seeds, and place on foil-lined baking sheet.
Bake 45 minutes, or until browned and firm.
Set baking sheet on wire rack, and cool 5 minutes.
Cut each log into 1/3-inch-thick diagonal slices with serrated knife.
Place flat side down on foil-lined baking sheets.
Bake 15 to 20 minutes, or until golden brown.
Cool on wire racks.
Store up to 2 weeks in airtight container.","url":"https://recipe.bluelayer.org/recipe/54879/anise-almond-biscotti"},{"id":"54863","title":"Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice","ingredients":"tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black
alcoholic beverage, distilled, vodka, 80 proof
crustaceans, crab, alaska king, imitation, made from surimi
parsley, fresh
spices, tarragon, dried
chives, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, pepper, red or cayenne
spices, basil, dried","directions":"Place the tomatoes in a food processor and pulse to chop, not puree.
Season with the salt and white pepper.
Place in a large piece of cheesecloth and draw up the ends to form a tight package.
Hang over a bowl overnight in the refrigerator.
Discard the tomatoes.
(If the tomato juice is not perfectly clear, strain through a coffee filter.)
Stir in the vodka and adjust the seasoning, to taste.
Cover tightly with plastic wrap and refrigerate until ready to use.
Combine the crabmeat, parsley, tarragon, chives, extra-virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.
Place a 1/2-cup ring mold (or 3-inch diameter ring) in the center of a shallow, rimmed soup bowl.
Stuff 1/2 cup of the crabmeat mixture into the mold, and ladle 1/2 cup of the tomato water into the bowl.
Remove the ring mold, and garnish the rim of the bowl with 1 tablespoon each of the zucchini, squash, and red bell pepper.
Sprinkle 1 teaspoon of the basil in the broth and serve immediately.","url":"https://recipe.bluelayer.org/recipe/54863/jumbo-lump-crabmeat-timbale-in-a-clear-tomato-juice"},{"id":"54601","title":"GEVALIA Turkish Coffee","ingredients":"water, bottled, generic
beans, snap, green, raw","directions":"Heat water in Turkish coffee pot on medium-high heat.
Add coffee.
(Do not stir.)
Let stand 1 min.
or until grounds are softened; stir.
Reduce heat to medium-low.
When foam starts to rise to surface, stir coffee.
When bubbles form around edge of pot, reduce heat to low.
(Do not let coffee come to boil.
If necessary, lift pot off the heat for a few seconds to reduce the temperature slightly.)
Stir coffee.
Remove from heat.
Tap pot gently to settle grounds before serving.","url":"https://recipe.bluelayer.org/recipe/54601/gevalia-turkish-coffee"},{"id":"54499","title":"Plain Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 220 C. Have a baking tray handy.
(I used to line it with grease-proof paper then I went through a stage of oiling it lightly.
Now I do neither.)
Measure the flour and sugar into a large bowl, add the butter and toss it in the flour.
Then quickly and gently rub the butter into the flour and sugar.
You dont need to take it to breadcrumb stagea few larger pieces are not a problem.
Add the buttermilk and then using a table fork start to mix it in until you start to bring the mixture together in a ball.
Some days this happens with no trouble at all but other days the mixture seems too dry and its clear it will never come together.
If this is the case add the milk.
Then put one hand in the bowl and start sweeping everything together, catching any loose bits from the bottom of the bowl.
You dont need to kneed you just push it all together.
It should have formed into one clump and the bottom of the bowl should be reasonably clean looking.
Lightly dust your work surface with flour and drop the scone dough on top and pat it down slightly then top with a tiny dusting of flour.
I dont use a rolling pin, I just firmly pat the dough until its about 2cm thick.
Then cut out the scones in your desired shape.
I usually get 4 from the first cutting.
Then I bring the scraps together trying not to knead them and cut out another 2.
Then reshape again and cut out the last one.
Place the cut out scones on the baking tray and bake for 14 minutes.
Makes 7 generous coffee shop sized scones, or 14 small scones or 24 bite sized scones.","url":"https://recipe.bluelayer.org/recipe/54499/plain-buttermilk-scones"},{"id":"54379","title":"Diabetic Friendly Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated","directions":"(I found the recommended 4 Tablespoons cocoa mix per 6 ounces of liquid on most canisters was just too much.)
Heat up your milk or water.
I do it in the microwave for 1 minute or less for milk, then add the cocoa powder and xylitol, stir, then relax and enjoy!
When I use my big coffee mugs, I add more of the cocoa/xylitol mix but you have to do it to your taste.
Xylitol is supposed to be used less because its much sweeter but when I use equal parts, its just perfect.
Mmm.
An alternate version is to use hot water, add cocoa and Xylitol and cream or half-and-half to taste.
The milk seems to make all the difference between yummy and merely passable.","url":"https://recipe.bluelayer.org/recipe/54379/diabetic-friendly-hot-chocolate"},{"id":"54341","title":"Basil Vinegar","ingredients":"spices, basil, dried
vinegar, red wine","directions":"Wash and pat dry the basil.
Fill a wide-mouthed jar with the herbs.
Add the vinegar to the jar.
Cap jar and place in a warm spot out of direct light for at least 2 weeks.
When the desired strength is reached, line a funnel with a coffee filter and pour the finished vinegar through the funnel into a pretty and appropriate bottle.","url":"https://recipe.bluelayer.org/recipe/54341/basil-vinegar"},{"id":"54299","title":"Gluten- and Dairy-Free Vegan Coffee Whitener","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, almond milk, unsweetened, shelf stable
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt
vanilla extract","directions":"Stir coconut milk, almond milk, sugar, coconut oil, brown rice syrup, and vanilla extract together in a saucepan over medium-low heat until sugar is completely dissolved, 3 to 5 minutes; remove from heat.
Blend coconut milk mixture with an immersion blender or in a blender until smooth and creamy.
Cool to room temperature.
Transfer whitener to an airtight container and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/54299/gluten-and-dairy-free-vegan-coffee-whitener"},{"id":"54278","title":"Strawberry Cordial","ingredients":"strawberries, raw
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof","directions":"Clean berries without washing; set aside in tall half-gallon jar.
Mix sugar with 1 cup water and stir over low heat until sugar dissolves.
Increase heat; bring mixture to boil and set aside to cool.
Mix cooled syrup with vodka and pour over strawberries.
Cover tightly and store in a cool, dark place for 1 week.
Pass liqueur through a fine mesh strainer (eat berries :-)).
Strain again through coffee filter into a bottle.
Note: The reason for the double-straining is to eliminate the tiny strawberry seeds that inevitably fall off the fruit into the liqueur.
The fruit can be cut into smaller pieces if very large, or left whole.","url":"https://recipe.bluelayer.org/recipe/54278/strawberry-cordial"},{"id":"54204","title":"Ruth's Homemade Vanilla Extract","ingredients":"beans, snap, green, raw
alcoholic beverage, distilled, vodka, 80 proof","directions":"In Ruth's own words:.
I use 50 grams of vanilla beans to 1 liter of vodka (45% alc/vol) to make mine.
Check the percentage of alc/vol printed on the bottle; there are many different strengths offered.
(By law, commercially sold pure vanilla extract must contain a minimum of 35% alcohol by volume).
Cut the vanilla beans into small pieces and drop into a bottle of vodka (pour a little vodka out first, as the vanilla beans will cause some displacement).
That's it!
Now you just have to wait for it to steep.
I'll tell you why I cut up the beans, rather than leaving them whole.
The power of the infusion comes from keeping the essential matter (in this case vanilla, which provides the 'essence') submerged in the liquid (in this case, vodka).
Vanilla beans are long and thin, and will stand up vertically in the bottle.
If you are making a small amount (less than a full bottle) the vodka level may not cover all the beans.
Even when using a full bottle of vodka, little by little this will be poured off as you use the extract, meaning the upper part of the (uncut) beans will quickly become exposed to the air.
The longer the beans steep totally submerged the stronger the flavor of the extract.
That is why I wrote that I pour off only a small amount at a time (enough to fill a 100 ml bottle- less than 4 ounces) and keep this on my spice shelf for regular use.
The remainder I leave in the vodka bottle to further infuse with flavor.
By cutting up the vanilla beans, the pieces will sink to the bottom of the bottle so even as I pour off the extract and the vodka level drops, the remainder continues to infuse as all of the vanilla bean pieces are submerged, and the extract continues to develop flavor.
Aside from this, cutting open the seed pods gives greater access (maximum contact) to the flavor cells.
Remember, you will need to filter the extract if the pods were cut--the seeds are very tiny (like ground poppy) so I recommend straining through something very fine, like coffee filter paper.
Okay, so now it has to steep for a couple of months.
It will get darker and darker over time; strain before using.
I strain and transfer a small amount into a small bottle for everyday use (allowing the original batch in the vodka bottle to further intensify in flavor).
Here's the fun part: the same vanilla beans may be reused to make more essence!
When the liter is all used up, I refill the vodka 50% of the original (using 500 cc or 1/2 liter of vodka) for the second infusion.
When that is used up I may go for a 3rd infusion, using 50% of the previous (this time 250 cc or 1/4 liter of vodka)-- as long as the color comes through the flavor will too.
You really cannot imagine how much flavor these beans contain!
I remember when I first read about doing a 2nd or 3rd infusion (using the same beans) I was skeptical, thinking that this was stretching things too far-- but when I tried it, I found that it really works!
As long as you see the color come through, the flavor will also be there.
As I explained, I cut the vodka in half for each successive infusion, compensating for depleted flavor by raising the concentration factor.
I have been making all my own vanilla extract for years using this method with excellent results.
Commercial vanilla extract is made from the lowest quality vanilla beans: rejects and broken pieces that cannot be sold in open market.
When making the extract yourself, however, you have control over the quality of the vanilla beans used.","url":"https://recipe.bluelayer.org/recipe/54204/ruths-homemade-vanilla-extract"},{"id":"54161","title":"Chocolate and Peppermint Coffee Spoons","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peppermint, fresh","directions":"Line a baking sheet with parchment paper.
Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water.
Stir occasionally until the chocolate is melted and the mixture is combined.
Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.
Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly.
Place on the prepared baking sheet and sprinkle immediately with the peppermint candies.
Repeat with 3 additional spoons.
Allow to set in a refrigerator for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/54161/chocolate-and-peppermint-coffee-spoons"},{"id":"54137","title":"All Natural High-Protein Overnight Oats","ingredients":"oats
nuts, walnuts, english
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cottage, creamed, large or small curd
raisins, seeded","directions":"Mix the ingredients well and let them sit in the fridge overnight!
If you like you can top with fresh fruit and have coffee on the side.","url":"https://recipe.bluelayer.org/recipe/54137/all-natural-high-protein-overnight-oats"},{"id":"54128","title":"Ocean Blvd Tribute Martini","ingredients":"spices, rosemary, dried
sugars, granulated
sugars, granulated
water, bottled, generic
alcoholic beverage, distilled, vodka, 80 proof
lemon juice, raw","directions":"Rosemary sugar syrup:.
(This is listed first due to the chilling time).
In a food processor or blender combine rosemary and 2 tablespoons of the Splenda.
Process for a 20-30 seconds to only bruise the rosemary (its OK if it isnt chopped).
Smell the wonderful aroma.
In a medium saucepan combine the remaining Splenda, water, and rosemary mixture.
Heat just to boiling, stirring to dissolve the Splenda.
Simmer on low for 5 minutes.
Remove from heat, cover, and let stand for 30 minutes.
Strain once then strain again through a coffee filter, discard solids, and thoroughly chill the syrup (about an hour).
It is not a thick syrup.
It IS flavorful though.
The Martini:.
*The glass was not rimmed, to my recollection, with sugar or salt at the restaurant.
I did not call for rimming the glass in this recipe due to not wanting to detract from the wonderful flavors IN the glass.
*.
Pour the vodka, rosemary sugar syrup and lemon juice into a shaker 3/4 full of ice.
Shake well.
Retrieve your martini glass and strain.
Get a little crazy and garnish with a rosemary sprig if you choose.
Feel the love and listen for waves.
*I looked for \"lemon nectar\" in the grocery store.
Aside from all the other nectars available, this one wasn't.
I looked up the definition of nectar which states (Webster's New World Dictionary of Culinary Arts), refers to nectar in the United States as \"undiluted fruit juice or a mixture of fruit juices,\" So I took two lemons, cut down the sides, removed the peel and the white pith, cut and separated the sections out, removed the seeds, and blended in the blender.
I then strained (one time) the juice and waahlaah.
Nectar.
I'm assuming.
It's worth the trouble.
Make extra because the drink tastes better with it instead of just juice when whipping up this drink.","url":"https://recipe.bluelayer.org/recipe/54128/ocean-blvd-tribute-martini"},{"id":"54053","title":"Movie Theater Popcorn (Seriously)","ingredients":"snacks, popcorn, air-popped (unsalted)
salt, table
oil, canola","directions":"Grind the kosher salt into a fine powder in a spice/coffee grinder (this step is very important).
In a heavy pot, heat the oil over medium-high heat.
Place one kernel of corn in the pot, when it pops you are ready to add the other ingredients.
After the kernel pops, add the popcorn and the finely ground salt into the pot and cover.
Give the pot a vigorous shake to distribute corn, oil and salt.
Pop until complete, I usually pop until there is only one or two pops per second.
Do not burn!
One Taste and you'll see it's perfect \"Movie Theater Popcorn\"!","url":"https://recipe.bluelayer.org/recipe/54053/movie-theater-popcorn-seriously"},{"id":"53909","title":"Nacho Cheese Pumpkin Seeds Recipe","ingredients":"cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, chili powder
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking","directions":"Heat the oven to 200 degrees F and arrange a rack in the middle.
Sprinkle the cheese on a rimmed baking sheet in an even layer.
Bake until the cheese melts and the oil separates out of it, about 1 hour.
Remove the baking sheet from the oven and blot off any oil from the surface of the cheese with paper towels.
Return the baking sheet to the oven and bake until the cheese is completely dry and brittle, about 2 hours more.
Meanwhile, fold 4 paper towels in half lengthwise and place them on a work surface.
When the cheese is ready, immediately transfer it to the paper towels using a flat metal spatula.
Blot any remaining oil from the surface with additional paper towels.
Break the cheese into small pieces.
Working in batches, grind the cheese pieces in a coffee or spice grinder until a fine powder forms.
Transfer the powder to a medium bowl, add the remaining ingredients, and whisk to combine; set aside.
Increase the oven temperature to 375 degrees F and keep the rack in the middle.
Place the seeds and oil in a large bowl and stir until the seeds are evenly coated.
Transfer to a rimmed baking sheet and spread the seeds in an even layer.
(Reserve the bowlyou dont need to wash it.)
Roast, stirring halfway through, until the seeds are fragrant and starting to brown, about 10 minutes total.
Immediately transfer the seeds to the reserved bowl.
(Reserve the baking sheetno need to wash.) Add the nacho cheese powder and stir to evenly coat the seeds.
Return the coated seeds to the reserved baking sheet and spread them in an even layer.
Let them cool completely, about 30 minutes.
Serve immediately or store in an airtight container at room temperature for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/53909/nacho-cheese-pumpkin-seeds-recipe"},{"id":"53777","title":"Hot Buttered Rum Batter","ingredients":"butter, without salt
sugars, powdered
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground","directions":"In large mixer bowl, mix butter, sugars, cinnamon and nutmeg until crumbly.
To mix drinks----------.
Put two heaping Tablespoons in 8oz cup.
Add a jigger of rum and 2 Tbs coffee creamer.
Fill cup with hot water.","url":"https://recipe.bluelayer.org/recipe/53777/hot-buttered-rum-batter"},{"id":"53653","title":"Cold Cocoa Drink - Healthy!","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Scoop a tablespoon of baking cocoa into your cup/mug.
(more than a tablespoon for richer taste.
remember it's baking cocoa, so it's ok to indulge).
Scoop two tablespoons of sugar into your cup/mug.
Skip out on the sugar if you want a diabetic-safe drink.
Add just enough hot water to dissolve the cocoa (and sugar; the 1 1/2 tbsp hot water is an estimate - you'll know if you need more or less).
Some coffeemakers dispense hot water.
I just use my electric water boiler for this.
Stir well.
Pour in 8 oz soymilk or milk.
Stir some more.
Healthy and chocolatey!
After the first time mixing, you should be able to figure out how sweet/cocoa-rich you want to make it next time.","url":"https://recipe.bluelayer.org/recipe/53653/cold-cocoa-drink-healthy"},{"id":"53588","title":"GEVALIA AeroPress Coffee","ingredients":"beans, snap, green, raw
water, bottled, generic","directions":"Place filter in bottom cap of AeroPress chamber; twist cap tightly to close.
Place coffee grounds in chamber, using AeroPress funnel if desired.
Remove funnel.
Stand chamber on sturdy coffee mug.
Pour hot water into chamber; stir about 10 sec.
Insert plunger into chamber, then gently press plunger about 1/4 inch into chamber.
Slowly continue to press chamber until you hear the air escape.
Remove AeroPress before serving coffee.","url":"https://recipe.bluelayer.org/recipe/53588/gevalia-aeropress-coffee"},{"id":"53494","title":"Kahlua Party Punch *","ingredients":"alcoholic beverage, liqueur, coffee, 53 proof
apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
leavening agents, baking soda","directions":"Chill all ingredients well.
Combine kahlua with undiluted apple juice concentrate and lemon juice.
Pour over a small chunk of ice in punch bowl.
Add sparkling apple juice, soda and champagne; stir gently.
Garnish with thin lemon and orange slices.","url":"https://recipe.bluelayer.org/recipe/53494/kahlua-party-punch"},{"id":"53386","title":"Mexican Style Yogurt Dip","ingredients":"yogurt, greek, plain, nonfat
sauce, salsa, ready-to-serve
spices, coriander seed","directions":"In a small bowl combine yogurt and salsa.
mix well.
Spoon the yogurt mixture into a strainer lined with a coffee filter.
Place a bowl under the strainer to catch the liquid (whey) that drains off.
Cover and refrigerate 12 hours
Discard liquid.
Add cilantro.
mix well.
Add salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/53386/mexican-style-yogurt-dip"},{"id":"53326","title":"Instant Oatmeal","ingredients":"oats
salt, table","directions":"Put 1/2 cup oats in a blender and blend on high until powdery.
Set aside in a small bowl and continue the procedure with an additional 1/2 cup of oats.
*If using a food processor - you can process 1 cup at a time*.
In a small sandwich bag, place the following: 1/4 cup un-powdered oats, 2 tablespoons powdered oats and 1/8 teaspoon salt.
Store in an airtight container.
To serve: empty one bag into a bowl and add 3/4 cup boiling water - stir and let stand for 2 minutes (use less water for thicker oatmeal and more water for thinner oatmeal).
Variations: Apple & Cinnamon - add 1 tablespoon sugar or sweetener, 1/4 teaspoon cinnamon and 2 tablespoons chopped dried apples to each packet.
Brown Sugar & Cinnamon - add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon to each packet.
Cookies 'N' Cream - add 1 crushed Oreo cookie and 1 tablespoon non-dairy coffee creamer to each packet.
Makes 8 bags (servings).","url":"https://recipe.bluelayer.org/recipe/53326/instant-oatmeal"},{"id":"53158","title":"Suisse Mocha Swirl","ingredients":"sugars, granulated
water, bottled, generic
sugars, granulated","directions":"Dissolve flavored instant coffee in boiling water in mug or coffee cup.
Top with COOL WHIP.","url":"https://recipe.bluelayer.org/recipe/53158/suisse-mocha-swirl"},{"id":"53021","title":"Nocciola Baci (Hazelnut Kisses)","ingredients":"nuts, hazelnuts or filberts
rice flour, white, unenriched
butter, without salt
salt, table
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
water, bottled, generic
leavening agents, baking soda","directions":"For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, combine the ground nuts, rice flour, butter, salt, and sugar until it forms into a dough.
Cover the bowl with plastic wrap and put it into the refrigerator to chill for about an hour.
Roll marble-size balls of dough about 3/4-inch wide (5 grams for those of us who have Baking OCD) and place on a parchment or silicone lined sheet pan about an inch and a half apart.
Return pan to the refrigerator to keep the dough chilled until its time to bake.
Preheat oven to 325 F. Bake chilled dough for 8-12 minutes; until the cookies are crisp but tender (they wont chance color, but a few tiny cracks will be visible around the edges).
Remove pan from oven and set it on a rack and allow cookies to cool completely on sheet pan.
To assemble the cookies: Gently melt the chocolate in a microwave or in the top of a double boiler.
Place a small dollop of chocolate between two cookie halves; set aside until chocolate sets.
Cookies can be stored in an airtight container for up to a week.
Notes: To make rice flour: Pulse uncooked white rice in a spice mill or coffee grinder until very finely ground.
To blanch and peel hazelnuts: Bring 2 cups of water to a boil in a 4-quart sauce pan (you need a large pan because the water and baking soda will bubble up a lot).
Add baking soda to boiling water; add hazelnuts and boil for 3 full minutes (dont be alarmed when the water turns black; this is to be expected).
In the meantime, have ready a bowl of iced water.
After 3 minutes, remove hazelnuts from boiling water and plunge them into the iced water to stop the cooking process.
Slip hazelnuts out of their skins and allow to dry.
Toast hazelnuts in a 350 F oven for 10-15 minutes.
Cool completely and pulse in a food processor until finely ground (should resemble dry cornmeal or polenta).
Recipe adapted from David Lebovitz via Teressa Murphy.
Recipe makes 35 tiny sandwich cookies.","url":"https://recipe.bluelayer.org/recipe/53021/nocciola-baci-hazelnut-kisses"},{"id":"52887","title":"Chocolate Chip Streusel Coffee Cake Recipe","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"For streusel, combine brown sugar and flour.
Cut in butter till mix resembles coarse crumbs.
Stir in walnuts and chocolate chips.
Set aside.
Grease and flour a 9 x 13 inch pan.
For cake, combine cream cheese, sugar and butter and mix at medium speed till well blended.
Blend in Large eggs and vanilla.
Add in combined dry ingredients alternately with lowfat milk, mixing well after each addition.
Spoon batter into prepared pan and sprinkle with streusel mix.
Bake at 350 degrees for 35 to 40 min.","url":"https://recipe.bluelayer.org/recipe/52887/chocolate-chip-streusel-coffee-cake-recipe"},{"id":"52836","title":"Best Damn Peach Cobbler","ingredients":"peaches, yellow, raw
sugars, granulated
water, bottled, generic
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"FILLING: Dissolve corn starch in water; add mixture to peaches and juice in a large, warm Dutch oven; stir well; sprinkle sugar on top; cover and allow to simmer lightly while topping is prepared.
TOPPING: On a floured board, turn out a soft dough; pat down to 1/2 inch thick; cut into strips 1/2 inch wide and place criss-cross atop peach mixture; cover and cook approximately 20 minutes until golden brown.
Serve with Campfire Coffee.
Serves approximately 18.","url":"https://recipe.bluelayer.org/recipe/52836/best-damn-peach-cobbler"},{"id":"52731","title":"Greek Seasoning","ingredients":"salt, table
spices, oregano, dried
spices, onion powder
spices, garlic powder
spices, pepper, black
spices, parsley, dried
cornstarch
spices, thyme, dried","directions":"Blend in coffee or spice grinder and store in spice bottle.
Great on salads, cooked veggies (in particular summer squash), pasta with olive oil, home made pizza, etc.","url":"https://recipe.bluelayer.org/recipe/52731/greek-seasoning"},{"id":"52704","title":"Coffee Milk","ingredients":"syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
ice creams, vanilla
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For coffe milk:.
Add coffee syrup to the glass of cold milk.
Stir well with a spoon.
Serve immediately.
For the coffee cabinet:.
In an electric blender, beat the coffee syrup, scoop of ice cream, and milk for 1 minute, or until ice cream is dissolved.
Pour and serve immediately.","url":"https://recipe.bluelayer.org/recipe/52704/coffee-milk"},{"id":"52701","title":"Greek-style Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour milk into a 2 quart microwave/oven proof bowl, and place in microwave.
Heat for six minutes on high.
Stir and check the temperature.
Continue with this process, adding additional heating bursts until the temperature reaches between 175-180F.
This usually takes about 18 minutes.
The stirring prevents a skin from forming.
Let milk cool to 110-120.
Whisk in yogurt starter and powdered milk.
The powdered milk increases the protein and helps make a thicker yogurt in the Greek-style.
The milk needs to sit between 100-110 for approximately 8 hours.
Youll want to start checking it around 6 hours.
If your oven or slow cooker allow you to set a temp this low, use those.
You can also use a cooler or an oven thats preheated for a minute or two.
Leaving the inside light on can also help.
Its ready when its gelatinous and a light yellow liquid (whey) has formed on the top.
Line a colander with cheesecloth or coffee filters, and set it over a large bowl.
Gently pour the yogurt into the colander.
You dont want to break up the yogurt too much.
Allow it to drain for a couple of hours.
The addition of the milk powder and the draining of the whey are what make this Greek-style.
Pour the drained yogurt back into a large bowl and whisk until it reaches the desired consistency.
You may also add flavorings at this point.","url":"https://recipe.bluelayer.org/recipe/52701/greek-style-yogurt"},{"id":"52394","title":"Vanilla Syrup for Coffee","ingredients":"water, bottled, generic
sugars, granulated
sugars, brown
vanilla extract","directions":"Combine the sugars and water in a saucepan.
Boil for at least 10 minutes.
Let cool.
When solution has cooled, add the extract and stir well.
Store in an airtight bottle or container.","url":"https://recipe.bluelayer.org/recipe/52394/vanilla-syrup-for-coffee"},{"id":"52388","title":"Toasted Rice Powder","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a dry small heavy skillet (not nonstick) toast rice over moderate heat, stirring, until deep golden, about 5 to 8 minutes, and transfer to a bowl to cool.
In an electric coffee or spice grinder or in a blender grind rice to a powder.
Sift powder through a fine sieve into a bowl.
Powder keeps in a tightly sealed jar 1 month.","url":"https://recipe.bluelayer.org/recipe/52388/toasted-rice-powder"},{"id":"52364","title":"Hot Dark Chocolate","ingredients":"beverages, almond milk, unsweetened, shelf stable
cocoa, dry powder, unsweetened
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"In 2-quart saucepan, heat milk to simmering over medium heat.
With wire whisk, stir in cocoa, sugar, chocolate, and vanilla.
Heat mixture 3 minutes or until chocolate melts, stirring occasionally.
Pour into warm mugs to serve.
Variations:.
Mexican Hot Chocolate:
Prepare Hot Dark Chocolate as above, but add 1 cinnamon stick (3 inches long) to milk in step 1.
Coffee-Spiked Hot Chocolate:.
Prepare Hot Dark Chocolate as above, but stir 1/4 cup strong coffee(I use decaf) into chocolate mixture just before serving.","url":"https://recipe.bluelayer.org/recipe/52364/hot-dark-chocolate"},{"id":"52359","title":"Crumb Topping for Coffee Cake","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Mix all ingredients together.
Sprinkle crumbs lightly on top of coffee cake.
Bake as directed.","url":"https://recipe.bluelayer.org/recipe/52359/crumb-topping-for-coffee-cake"},{"id":"52348","title":"Beau Monde Seasoning Replacement","ingredients":"salt, table
spices, onion powder
spices, garlic powder
celery, raw
salt, table","directions":"Put all in a spice or coffee grinder to blend.","url":"https://recipe.bluelayer.org/recipe/52348/beau-monde-seasoning-replacement"},{"id":"52164","title":"Vegan Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
spices, ginger, ground
sugars, brown
sugars, granulated
oil, canola
nuts, pecans
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
egg substitute, powder
water, bottled, generic
soymilk, original and vanilla, unfortified
lemon juice, raw","directions":"Preheat oven to 350.
Mix flour salt, 1 tsp of cinnamon, ginger, both sugars and oil together in a large mixing bowl.
Remove .75 cups of that mixture, and add to this the other tsp of cinnamon, the nuts, and then set aside to use as a topping.
(Optionally, you can add some more flour, oats, or other ingredients for topping).
To the remaining flour mixture, add baking soda, baking powder, egg-replacer mixture, and milk- mix to combine well (some small lumps are ok).
Add the batter to a well greased 9inch by 13inch baking dish, and sprinkle on the topping.
Bake for 35-45 minutes uncovered.","url":"https://recipe.bluelayer.org/recipe/52164/vegan-coffee-cake"},{"id":"52029","title":"Mocha Butter Cream Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, brown
cocoa, dry powder, unsweetened
butter, without salt","directions":"TIPS: For a more generous filling, you may want to double the recipe.
In large bowl or possibly food processor, combine flour, walnuts, brown sugar and cocoa.
Cut in butter till mix makes coarse crumbs.
Press onto bottom and sides of a 9-inch pie pan.
Bake at 300 degrees for 20 min or possibly till golden brown.
Cold.
For filling, in large mixer bowl, beat the butter and brown sugar till blended.
Blend in the cream cheese; beat 2 min or possibly till fluffy.
Dissolve coffee crystals in water.
Add in along with melted chocolate and syrup to the butter mix.
Beating at high speed, add in Large eggs, one at a time; beat till light and fluffy, scraping bowl several times.
Spread the filling in cooled crust.
Refrigerate6 to 8 hrs or possibly overnight.
Before serving, beat whipping cream till fluffy; beat in powdered sugar and vanilla.
Turn into pastry bag.
Pipe around edge of pie.
Sprinkle with grated chocolate to garnish.
One (9-inch) pie, 8 to 10 servings.","url":"https://recipe.bluelayer.org/recipe/52029/mocha-butter-cream-pie-recipe"},{"id":"52022","title":"Spiced Mexican Wedding Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cardamom
spices, cloves, ground
salt, table
nuts, almonds
sugars, powdered","directions":"Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Cream the butter and 1 cup powdered sugar until smooth.
Beat in the vanilla.
Gradually add the flour, 1/2 teaspoon ground cinnamon, cardamom, cloves and salt.
Add the ground nuts and stir until well-blended.
Form dough into a 2-wide log, cover and chill in refrigerator until firm, about 30 minutes.
In a small bowl combine remaining 2 tablespoons powdered sugar, and remaining 1/4 teaspoon ground cinnamon.
Set aside.
Remove dough from refrigerator and slice into twelve equal disks, smoothing out edges into an even circle if needed before placing on parchment, 2 inches apart.
Bake for 15 minutes or until just beginning to brown.
Remove from oven and set on cooling rack until cool enough to handle, but still warm.
Using a small sieve, dust the tops with the cinnamon sugar mixture.
Notes: I know it seems weird that there is no egg included in this recipe but these cookies have a light, dusty consistency.
Dont be alarmed when youre mixing the dough and it seems dry.
Its okay, I promise.
Cooling it in the fridge will firm up the dough and it should turn out just dandy.
Theyre powdery and crunchy, much like biscotti.
Eating one alongside a cup of hot coffee or chai is a total pleasure.","url":"https://recipe.bluelayer.org/recipe/52022/spiced-mexican-wedding-cookies"},{"id":"51854","title":"Mocha Espresso Flavored Creamer","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened","directions":"Place all ingredients in a food processor or blender and whirl until mixed, or place in a jar and shake well.
Store in an airtight container.
To serve: add 1 to 2 teaspoons mix to coffee and stir.","url":"https://recipe.bluelayer.org/recipe/51854/mocha-espresso-flavored-creamer"},{"id":"51717","title":"Chocolate Banana Coffee Stir Sticks","ingredients":"spartan, real semi-sweet chocolate baking chips,
bananas, raw","directions":"Melt and stir the chocolate till it is fully melted and smooth.
Add flavoring till you have reached the desired flavor.
Dip spoons into chocolate mixture and set aside to cool.
Alternately you can set chocolate in chocolate molds and use warm chocolate to \"glue\" the molded chocolate to stir sticks.","url":"https://recipe.bluelayer.org/recipe/51717/chocolate-banana-coffee-stir-sticks"},{"id":"51632","title":"Whiskey Kissed Whipped Cream For Coffee","ingredients":"cream, fluid, heavy whipping
sugars, granulated
alcoholic beverage, distilled, whiskey, 86 proof","directions":"Using an electric mixer, beat the cream on medium high speed until soft peaks form.
Beat in the confectioners' sugar and whiskey.
Put a dollop over hot coffee or drink of choice.","url":"https://recipe.bluelayer.org/recipe/51632/whiskey-kissed-whipped-cream-for-coffee"},{"id":"51584","title":"Chili Oil","ingredients":"oil, corn, peanut, and olive
sauce, peppers, hot, chili, mature red, canned
oil, sesame, salad or cooking","directions":"Heat the corn oil in a wok until it smokes.
Add the chilies.
Stir for 1 minute.
Turn off heat and set aside until it's cooled.
Strain through a coffee filter.
Add sesame oil.","url":"https://recipe.bluelayer.org/recipe/51584/chili-oil"},{"id":"51560","title":"Chocolate Dessert Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
syrup, maple, canadian
vanilla extract","directions":"Place all the ingredients along with 2 tbsp water into a small saucepan and heat gently, stirring, for 67 minutes, or until smooth and glossy.
Variation: Chocolate and Coffee Dessert Sauce
For a more sophisticated chocolate sauce, add 56 tbsp strong black coffee, 2 tbsp brandy, and 13 tbsp confectioner's sugar, to taste.","url":"https://recipe.bluelayer.org/recipe/51560/chocolate-dessert-sauce"},{"id":"51553","title":"Muesli and Nuts","ingredients":"nuts, walnuts, english
nuts, almonds
seeds, flaxseed
honey
strawberries, raw
oil, olive, salad or cooking","directions":"Roughly chop the walnuts, almonds and linseeds in a coffee grinder or food processor.
Place in a bowl, and stir in the honey.
Add the yogurt or cheese if desired.
Season with lemon or orange juice to taste.
Peel and dice strawberries (or other fruit).
Divide the mixture into two bowls, and sprinkle with the fruit.
Drizzle with oil and serve.","url":"https://recipe.bluelayer.org/recipe/51553/muesli-and-nuts"},{"id":"51547","title":"Egg Crusher","ingredients":"alcoholic beverage, distilled, rum, 80 proof
alcoholic beverage, liqueur, coffee, 53 proof
eggnog","directions":"Shake all ingredients with ice cubes in a cocktail shaker.
Strain into a large brandy snifter.
Dust with nutmeg and serve.","url":"https://recipe.bluelayer.org/recipe/51547/egg-crusher"},{"id":"51530","title":"Kids' \"Coffee\"","ingredients":"water, bottled, generic
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Boil the water and pour into a mug.
Add the molasses and stir until dissolved.
Add milk or half-and-half.
You may use more or less milk as desired.
Enjoy hot!","url":"https://recipe.bluelayer.org/recipe/51530/kids-coffee"},{"id":"51521","title":"Cherry Cider Jelly","ingredients":"cherries, sweet, raw
sugars, granulated
pectin, unsweetened, dry mix","directions":"Strain cider, a coffee filter and sieve work well.
In a large pan heat cider till warm using medium heat.
Add sugar and heat, stir constantly until sugar is dissolved.
Turn up to medium high heat,bring to a full rolling boil, stir constantly.
Stir in pectin.
Bring back to a full rolling boil,stir constantly for one minute.
Remove from heat.
Quickly skim off any foam and ladle hot jelly into hot jars, leave 1/4 inch headspace.
Wipe jar rims and threads with clean damp cloth.
Cover with hot lids and apply screw rings.
Process 1/2 pint jars in water bath for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/51521/cherry-cider-jelly"},{"id":"51355","title":"Mascarpone Cheese - Make Your Own - Substitute","ingredients":"cream, whipped, cream topping, pressurized
lemon juice, raw","directions":"CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan.
Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan.
Remove the bowl.
place the pan on medium heat, and bring the water to a boil.
Place the cream in the bowl and place over the boiling water; Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally.
Stir in the vinegar, continuing to stir gently until the cream begins to curdle.
Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters.
Set the strainer or colander over a bowl and carefully spoon the curds into the strainer.
Allow the mascarpone to cool to room temperature.
cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm.
Store in the refrigerator in a tightly covered container.
Use the mascarpone within 3-or-4 days.","url":"https://recipe.bluelayer.org/recipe/51355/mascarpone-cheese-make-your-own-substitute"},{"id":"51235","title":"Glossy Chewy Bagels","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
molasses","directions":"Place the water into the bread machine, followed by the ingredients and start the kneading process for 7 minutes.
If there is a separate compartment for kneading ingredients into the dough, adjust the water and add it in here.
When the dough has finished, remove it and hand knead for about 3 minutes.
If adding fillings, put them in now.
Measure them, divide them, and form them into ellipses.
Let it rest for 10 minutes.
Roll the dough into a cylinder and flatten one end.
Bring the other end around and tightly bind the edges together.
Place the dough on a baking tray lined with parchment paper and dusted with corn meal.
Cover with a plastic bag and let rise for 30 minutes.
Boil the water for the kettling and dissolve the molasses so that it is ready for the end of the rising.
Preheat the oven to 200C.
Don't let the water bubble and boil.
Place the dough in the hot water and cook each side for 25 seconds.
Place in the preheated oven.
[For 8 bagels] Raise the temperature to 220 and bake for 15 minutes.
[For 5 bagels] Raise the temperature to 210C and bake for 14 minutes + 190C for 4 minutes.
I recommend freezing the ones you won't eat within a few days.
You can eat them as-is after they thaw out, or you can toast or microwave them.
Warm them up for 10 seconds in the microwave at a high temperature and they will be nice and plum.
These are plain bagels.
Just using bread flour.
They're good for bagel sandwiches or with your favorite jam.
Here are cinnamon raisin bagels.
Add 72g of raisins and some cinnamon.
These are excellent with cream cheese!
These ones are cafe mocha bagels.
Dissolve 3 Tbsp of instant coffee in water, add 25 g of both chocolate chips and almonds, add add in some cinnamon.
These are adzuki bean bagels.
Knead 150g of hard adzuki beans into a paste and top with poppy seeds.
There's no need for sugar or salt.
\"My Bagel Sandwich\" Delicious.
\"Rusk Bagels\" I might make bagels just for this.
I added 35 g of walnuts to the dough.","url":"https://recipe.bluelayer.org/recipe/51235/glossy-chewy-bagels"},{"id":"51231","title":"Mexican Cocoa Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
spices, cinnamon, ground","directions":"In a large bowl, mix together nonfat dry milk, malted milk powder, chocolate milk powder, cocoa powder, sugar and cinnamon.
Sift into another large bowl.
Sift again into the first bowl.
Spoon mixture into a 1-quart canning jar.
Gently tap on counter a few times to settle ingredients.
Place lid on jar and decorate as desired.
To present as a gift, include in a basket with a bottle of coffee-flavored liqueur, cinnamon sticks and chocolates, if desired.
Attach a gift tag with the instructions for preparing by the cup.
Cocoa By The Cup: Place 1/3 cup of mix in a coffee mug.
Pour 8 ounces boiling water into mug and stir.","url":"https://recipe.bluelayer.org/recipe/51231/mexican-cocoa-mix"},{"id":"51114","title":"Orange Spice Sugar","ingredients":"sugars, granulated
orange juice, raw
spices, cinnamon, ground
spices, nutmeg, ground
spices, cardamom
spices, ginger, ground","directions":"Combine all ingredients in an 8-inch square baking dish.
Bake at 200 for 15 minutes, stirring occasionally.
Remove from oven, and cool completely.
Place mixture in container of an electric blender, and process until sugar is fine.
Store in an airtight container.
Serve in coffee or applesauce, or sprinkle on fresh apples, pancakes, waffles, or French toast.","url":"https://recipe.bluelayer.org/recipe/51114/orange-spice-sugar"},{"id":"51036","title":"Skunkmonkeys Greek season mix","ingredients":"salt, table
spices, garlic powder
spices, basil, dried
spices, oregano, dried
spices, pepper, black
spices, cinnamon, ground
spices, parsley, dried
spices, rosemary, dried
dill weed, fresh
cornstarch
spices, thyme, dried
spices, nutmeg, ground
spices, marjoram, dried","directions":"mix together in a spice grinder , I took a coffee bean grinder and made it into a spice grinder.","url":"https://recipe.bluelayer.org/recipe/51036/skunkmonkeys-greek-season-mix"},{"id":"50811","title":"Lard","ingredients":"lard
water, bottled, generic","directions":"Cut up the lard in smallish chunks.
Place it in a big cast iron pan and add a little water to get everything started/heated up a little quicker.
Put it on a medium-high fire.
As soon as it starts to boil a little, turn the heat way down.
(I used the smallest burner on the lowest heat.)
The water has now mixed with the fat and has gotten all mucky looking.
Dont worry about this, the water will evaporate and with that the mucky-ness.
Keep the fat on the low heat, stirring once in a while.
If you have the feeling its still starting to boil/simmer too much, put a simmer mat/heat diffuser under your pan.
Once most of the fat has melted turn off the heat, let it cool a little and then pour the fat into a bowl.
Use a strainer lined with cheesecloth or a coffee filter to keep the fat clean.
Let the strained fat cool down a little, then move to the refrigerator.
It will completely solidify and turn white.
Use for anything that requires shortening!
(Pictures of all the different stages are in the related blog post.)","url":"https://recipe.bluelayer.org/recipe/50811/lard"},{"id":"50728","title":"Whipped Cream","ingredients":"cream, fluid, heavy whipping
sugars, powdered
vanilla extract","directions":"In a medium bowl, using an electric mixer on high speed, combine the heavy cream, confectioners sugar, and vanilla.
Mix for about 1 minute, or until a creamy consistency is achieved.
Youll know its ready when you can form stiff peaks using a spatula.
For best results, whipped cream should be used on the same day it is made.
Try this with Chocolate Cream Pie (page 102), Chocolate-Raspberry Delight Pie (page 107), and Candyland Pie (page 137).
Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
Once the bowl is chilled, add 1/4 cup cooled Hot Fudge Sauce (page 191) to the basic whipped cream ingredients and prepare as directed.
Try this with Ultimate Banana Split Pie (page 133) and Smores Delight Pie (page 145).
Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
Once the bowl is chilled, add 1/2 cup Marshmallow Fluff to the basic whipped cream ingredients and prepare as directed.
Try this with CoffeeHeath Bar Crunch Pie (page 118).
Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
Once the bowl is chilled, add 2 tablespoons Kahlua (or more to taste) to the basic whipped cream ingredients and prepare as directed.
Try this with Maple Pumpkin Pie with Pecan Streusel (page 62), and Maple Walnut Pie (page 90).
Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
Once the bowl is chilled, add 1/2 cup maple syrup (or more to taste) to the basic whipped cream ingredients and prepare as directed.
Achieving the correct whipped cream consistency is the trick to a perfect cream pie.
Theres an easy way to determine exactly when your cream has reached this just-right consistency: Pull your whisk attachment (or a spatula) straight up out of the creamthe peak of the cream should hold its shape and stick tightly to the whisk.
Once you have achieved these stiff peaks, stop beating immediately.
Continuing to beat the cream after this point will cause it to separate and curdle.","url":"https://recipe.bluelayer.org/recipe/50728/whipped-cream"},{"id":"50680","title":"Low Calorie Vanilla Ice Cream with Milk and Skim Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract","directions":"Warm the milk in the microwave without letting it boil.
Add the sugar and skim milk to dissolve.
Once slightly cooled, add the vanilla essence.
Chill in the freezer to finish.
The ice cream won't turn out too hard if you mix it midway.
Rum Raisin: Mix in some rum raisin in Step 3.
Coffee and Walnuts: Mix in some crushed walnuts and instant coffee in Step 3.
Dissolve the coffee with a little hot water if it's difficult to mix.
Jam: Mix in the jam when the ice cream has half-hardened in the freezer.
You can also try mixing in some chocolate spread or peanuts butter
Mix in at Step 2 if you want it to be mixed evenly.
Honey and Maple Syrup: Change sugar to honey or maple syrup.
Please adjust the amount, since the level of sweetness is honey > sugar > maple syrup.
Black Tea (easy variation): Add 2-3 tea bags into the mixture in Step 1 and warm.
Let sit for 5 minutes, then move to Step 2.
Here, I dissolved small amounts of matcha in warmed milk and mixed it into the ice cream.
Delicious!
Rocky Road-Style: Dissolve some powdered chocolate in milk and stir into the mixture.
Chill for 2 hours in the freezer, then mix in the chopped marshmallow and crushed almonds.","url":"https://recipe.bluelayer.org/recipe/50680/low-calorie-vanilla-ice-cream-with-milk-and-skim-milk"},{"id":"50533","title":"Good Eats Pepper Vodka","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
corn, sweet, white, raw","directions":"Put the peppercorns in a plastic bag and crush between a counter top and a cast iron frying pan.
Add the broken peppercorns to the vodka.
Shake once a day for seven days.
Strain through a coffee pot filter.","url":"https://recipe.bluelayer.org/recipe/50533/good-eats-pepper-vodka"},{"id":"50470","title":"Hot Chocolate With Pink Peppermint Whipped Cream","ingredients":"cream, fluid, heavy whipping
peppermint, fresh
sugars, powdered
peppermint, fresh
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
candies, semisweet chocolate
chocolate, dark, 70-85% cacao solids
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"This recipe can also be made with white chocolate.
Simply substitute white chocolate and leave out the coffee.
Beat the cream, pulverized peppermints and sugar untill stiff peaks form.
Pipe or spoon onto a parchment paper lined baking sheet, sprinkle with the crushed peppermints, and freeze until firm, about 20 minutes.
Heat the milk and salt for the hot chocolate in a saucepan over medium heat until steam begins to rise.
Whisk in the remaining ingredients until smooth.
Ladle into mugs and top with a rosette of frozen whipped cream.
Doubling the whipped cream will give you quite a few rosettes to keep in the freezer until needed.
Store them in an airtight container and try to use them within 2 or 3 weeks.","url":"https://recipe.bluelayer.org/recipe/50470/hot-chocolate-with-pink-peppermint-whipped-cream"},{"id":"50445","title":"Window Cleaner","ingredients":"water, bottled, generic
vinegar, distilled
cornstarch","directions":"It works like nothing else and keeps windows shined to perfection.
Shake the solution up in a spray bottle and spritz the windows.
Wipe them down with crumpled newspaper.
Unlike paper or cloth towels, newspaper is absorbent without leaving lint behind.
And seriously, the newspaper trick really does work!
Streak free every time.
If you don't have a old news paper try a coffee filter -- .","url":"https://recipe.bluelayer.org/recipe/50445/window-cleaner"},{"id":"50443","title":"Best Ever Brown Bread","ingredients":"leavening agents, baking soda
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
raisins, seeded","directions":"mix all together.
pour into greased 1 lb coffee cans.
fill more than a little more than 1/2 full.
steam 4 hours.
make good sandwiches for afternoon tea.","url":"https://recipe.bluelayer.org/recipe/50443/best-ever-brown-bread"},{"id":"50196","title":"Vegan Parmesan Cheese","ingredients":"nuts, almonds
seeds, sesame seeds, whole, dried
salt, table","directions":"Thoroughly combine all ingredients.
Taste and adjust seasonings as needed.
(I usually add almsot twice the amount of salt.)
Store in an airtight container in the refrigerator.
Helpful Hints
You can make your own blanched almond flour for this recipe by grinding slivered almonds in a food processor or blender until it becomes a finely ground flour.
If you prefer, you can grind the sesame seeds in a coffee grinder (maybe a blender or food processor).
Just remember that the recipe calls for 2 tablespoons before grinding.
Many cheese recipes call for nutritional yeast.
I personally do not like nutritional yeast so did not include it in this recipe, but if you like nutritional yeast feel free to add some.","url":"https://recipe.bluelayer.org/recipe/50196/vegan-parmesan-cheese"},{"id":"50177","title":"Miso Spice","ingredients":"miso","directions":"Heat the oven to 175.
Line a baking sheet with parchment paper.
Smear the miso in an even layer, as thinly as possible, over the parchment.
Its O.K.
if its ragged around the edges or even a little thick in places.
Bake, undisturbed, until large pieces of miso peel easily from the paper, about 3 hours.
Turn the pieces and bake on the other side, until the miso crumbles easily, another 3 to 4 hours.
Let the miso cool, then crumble it with your fingers or grind finely in a spice mill or designated coffee grinder.
(It keeps in the fridge in a sealed jar for months.)","url":"https://recipe.bluelayer.org/recipe/50177/miso-spice"},{"id":"50064","title":"Mexican Sp(Iced) Chocolate Sorbet","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, buttermilk, fluid, cultured, lowfat
candies, semisweet chocolate
spices, pepper, red or cayenne","directions":"Combine the sugar and cocoa in a saucepan to get rid of lumps.
Stir in 2 cups of water or milk and put it over medium-high heat.
(Feel free to make part of this coffee if you like ( *whistles innocently*)
Bring to a simmer and cook for 2 minutes.
Take off heat and stir in the chocolate.
Stir until its melted.
Let the mixture cool, and then refrigerate until cold.
Pour into ice cream maker and freeze according to manufacturers directions.
The one I used was so easy: pour in, turn on, wait for magic to happen.
Store in freezer for extra firmness.","url":"https://recipe.bluelayer.org/recipe/50064/mexican-sp-iced-chocolate-sorbet"},{"id":"49939","title":"Fresh Coconut Milk","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic","directions":"Preheat oven to 400F.
Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the \"eyes\" are.
Drain the liquid and save for use in other recipes.
Place the coconut on a cookie sheet and bake for 15 minutes.
Remove from oven and let it cool until it can be handled (about 5 minutes).
If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
Remove the white flesh with a spoon or table knife.
Peel off the thin, brown inner skin with a vegetable peeler.
Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes.
Let cool for 5 minutes.
Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid.
For thinner milk, add a little more water.
Use in any recipe calling for coconut milk.
Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.","url":"https://recipe.bluelayer.org/recipe/49939/fresh-coconut-milk"},{"id":"49923","title":"Marmie's Foolproof White Bread - Cheese and Herbs Optional","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, oregano, dried
cheese, parmesan, hard
spices, garlic powder","directions":"In a small bowl, disolve first 3 ingredients - being sure the water is only warm, so as not to kill the yeast.
Let yeast mixture sit 5 - 10 min to rise.
In a large bowl wisk together next 4 ingredients to disolve.
Add yeast mixture to the bowl and wisk.
Add in 13 cups flour 2 or 3 cups at a time and wisk - it will be gooey and sticky at this point --
Now it is time to get dirty -- add 1 cup of the remaining 2 cups flour and knead it with your hands in the bowl at first, it will be really sticky, but persevere as it will release from your hands as you knead more flour into the dough.
Sprinkle 1/2 cup flour onto the clean countertop ( so the dough does not stick to counter) and turn the dough out on to countertop.
Please be patient with me as I try to describe 'kneading' ( I cook I don't write!
).
Face the counter and fold the dough over and place the heels of your hands on the dough and push dough down and somewhat forward.
With your fingertips grab and secure the farthest edge of the dough and pull it up towards yourself and fold on top of itself.
Give it a quarter turn and repeat the fold, push and turn motions untill dough is of the right smooth and elastic consistiency.
Knead for 4 - 10 min untill the dough is no longer sticky but soft and smooth.
Add a bit more flour as required for right consistiency and to avoid the dough getting stuck on the counter,.
You should end up with a soft 'ball' of bread dough.
Put the 1 Tablespoon Vegetable Oil in a bowl at least twice the size of your dough, place your dough upside down in the oil and spin gently to coat dough.
Turn dough over and cover with a damp tea towel.
Allow dough to sit for approx 1 hour in a draft free area untill it has doubled in size.
(in the cold oven with a pan of hot water on the bottom rack will speed things up a bit too.
).
When dough is doubled, poke your two fingers into the dough and if your finger dimples remain it is ready to punch down.
With your fists gently 'punch' the air out of the dough.
Turn dough out on to the counter.
With a sharp knife divide evenly into 4 loaf size portions and shape accordingly.
Alternately you can shape one portion or more into 12 buns for each.
(I will incorporate cheese or herbs sometimes for a really great dinner bun.
).
Place shaped loaves or buns loosley in a pan sprayed with Pam or like product .
leaving enough room to double again as it rises.
(about an hour).
Place in preheated oven at 350 degrees F and bake for 30-40 minute Buns are usually about 30 min, bread a bit longer.
To check doneness, bread should be golden brown and when you tap on the top of the loaf with your fingertip, listen for a hollow sound.
Remove from oven placing on wire rack.
If desired you can melt the 1 tsp butter with the 1 tsp.sugar and the 2 Tbsp milk and give the tops of the bread/buns a light glazing with a pastry brush.
This creates a softer crust with a touch of sweetness and a nice shine.
Some will prefer a crispier natural crust.
Allow bread to remain in pans for 10 minute then remove from pan turn out gently on to a wire rack.
(not upside down).
Don't wait too long before the next steps -- your delicious bread might get too cold -- so.
Grab the butter --
Grab the Jam --
Grab a cup of Coffee --
Grab a Loved one --
And dig into your loaf of yummy homemade bread!","url":"https://recipe.bluelayer.org/recipe/49923/marmies-foolproof-white-bread-cheese-and-herbs-optional"},{"id":"49890","title":"Hot Chocolate for One","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
water, bottled, generic
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Mix together sugar, cocoa and salt in a small saucepan.
Whisk in water, stirring until smooh.
Bring to a boil and cook for 1-2 minutes, stirring constantly, until dark and syrupy.
Add milk and heat just until hot Do not allow milk to boil.
Remove from heat and add vanilla.
Pour into a 10 ounce mug, garnish as desired, and serve.
Note - Add other dry spices, such as cinnamon, cayenne or instant coffee during Step 1.
Add liquid extracts, such as orange or mint (or flavored liqueurs) at Step 5.
Optional - You could make this in your microwave, if you wanted.
Mix the syrup right in your mug.
Cook on \"high\" for about 30 seconds.
Add milk and heat on \"medium\" for about 2 minutes.
Add vanilla and serve.","url":"https://recipe.bluelayer.org/recipe/49890/hot-chocolate-for-one"},{"id":"49721","title":"Ice-cream With Espresso Sauce","ingredients":"beans, snap, green, raw
water, bottled, generic
ice creams, vanilla","directions":"Combine coffee and water in coffee plunger.
Stand for 2 minutes before plunging.
Cool for 10 minutes.
Scoop ice-cream into serving glasses.
Pour coffee over.
Serve with sponge fingers if desired.","url":"https://recipe.bluelayer.org/recipe/49721/ice-cream-with-espresso-sauce"},{"id":"49571","title":"Rosemary Butter with The Magic Butter Machine","ingredients":"spices, rosemary, dried
butter, without salt","directions":"Measure out 1/2 Cup Rosemary
Unwrap butter and put it in a large bowl or measuring cup.
Microwave butter for 4.5 minutes.
Grind rosemary in a grinder.
This can be a coffee bean grinder.
Combine melted butter and grinded rosemary in The Magic Butter Machine.
Set temperature to 160 degrees and set for 2 hours, which is the butter setting.
When the machine stops 2 hours later unplug machine.
Open and set aside top.
Pour contents in the Pure Filter over your bowl or meauring cup and with the Love Glove on your dominant hand, squeeze out the butter from the filter.
Make sure you get as much as you can.
Pour butter in molds.
Put molds in your refridgerator for 4 hours.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49571/rosemary-butter-with-the-magic-butter-machine"},{"id":"49564","title":"Deep Chocolate Vegan Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
vanilla extract
vinegar, cider
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
water, bottled, generic
vanilla extract
sugars, powdered","directions":"Preheat oven to 375F.
Generously oil 8-inch square or round baking pan.
Dust with sifted cocoa, or line bottom of baking pan with parchment paper.
To make Chocolate Cake:
Sift flour, cocoa, soda, salt and sugar.
In another bowl, combine oil, water or coffee and vanilla.
Pour liquid into dry, and mix until smooth.
Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter.
Without wasting time, pour batter into prepared pan.
Bake for 25 to 30 minutes.
Serve cake from pan, or, when cool, transfer to plate.
To make Chocolate-Peanut Butter Frosting:
In heavy saucepan, melt chocolate over medium heat.
Beat together peanut butter, water and vanilla until smooth.
Beat in confectioners sugar, and add melted chocolate, mixing until blended.
Spread frosting on cooled cake.","url":"https://recipe.bluelayer.org/recipe/49564/deep-chocolate-vegan-cake"},{"id":"49326","title":"Fudge Ripple","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
cocoa, dry powder, unsweetened
vanilla extract","directions":"Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan.
Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil.
Cook for 1 minute, whisking frequently.
Remove from the heat, stir in the vanilla, and let cool.
Chill in the refrigerator before using.
The Fudge Ripple should be thoroughly chilled, as its easiest to use when very cold.
Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container.
As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream.
Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
To make Mocha Ripple, substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.
Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/49326/fudge-ripple"},{"id":"49280","title":"Fresh Herbed Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
spices, pepper, red or cayenne
spices, garlic powder
salt, table
spices, pepper, black
parsley, fresh
spices, rosemary, dried","directions":"Preheat oven to 450F.
Rub pork with oil and sprinkle evenly with red pepper, garlic powder, salt, and black pepper.
(I just use my coffee grinder to grind up red pepper flakes).
Press parsley and rosemary evenly over roast so they stick.
Transfer pork to small nonstick baking pan.
Tuck tapered end of tenderloin under itself for even cooking.
Roast 18 to 22 minutes or until barely pink inside.
Let stand 10 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/49280/fresh-herbed-pork-tenderloin"},{"id":"49264","title":"Clean-Eating Pumpkin Spice Coffee Creamer","ingredients":"beverages, almond milk, unsweetened, shelf stable
honey
pumpkin, raw
vanilla extract
pumpkin, raw","directions":"Blend almond milk, honey, pumpkin puree, vanilla extract, and pumpkin pie spice together in a blender; store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/49264/clean-eating-pumpkin-spice-coffee-creamer"},{"id":"49258","title":"Easy Mug Cup Steamed Bun Cake in the Microwave","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Combine the pancake mix and the milk in a heatproof container, such as a coffee mug.
The amount of the pancake mix is rounded tablespoons shown in the photo, it does not need to be exact.
Stir the ingredients well in the cup until smooth.
Cover the container loosely with plastic wrap and microwave it for 1 minute and 30 seconds!!
Without the plastic wrap, the batter may bulge up and come out of the container...
It is done.
It's very fluffy.
You can make various flavors and it can be a perfect snack for you and your child.
This is the cocoa flavored version.
Add 1/2 tablespoon of cocoa powder at Step 1.
Addendum: I have learnt from one of the users that adding 1 tablespoon of milk helps the cake rise if the regular way isn't doing the trick!
Please try this if your cake did not rise too much.","url":"https://recipe.bluelayer.org/recipe/49258/easy-mug-cup-steamed-bun-cake-in-the-microwave"},{"id":"49251","title":"Chia Seed Pudding Shooters","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
seeds, chia seeds, dried","directions":"Recipe makes eight 2-ounce shooters (or four 4-ounce servings).
Combine chia seeds and flavored milk in a bowl.
Stir frequently for about 30 minutes to eliminate clumps, then cover and refrigerate for at least 3 hours (recipe can be made several days in advance).
Spoon into 2-ounce dessert glasses and serve.
Use any flavor milk you likevanilla, chocolate, strawberry, coffee.
Feel free to use any kind of milk tooregular, rice, soy or whatever.","url":"https://recipe.bluelayer.org/recipe/49251/chia-seed-pudding-shooters"},{"id":"49230","title":"Mixed Cherry Tomatoes with Tamarind Dressing","ingredients":"spices, cumin seed
spices, fennel seed
vinegar, balsamic
water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
spices, pepper, black
cherries, sweet, raw","directions":"Toast cumin and fennel seeds then coarsely crush using a mortar and pestle or an electric coffee/spice grinder.
Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended.
Add tomatoes and spices and toss to coat.
Let stand at room temperature 1 hour, then season with salt.
*Available at ethnic markets and Kalustyan's (212-685-3451).","url":"https://recipe.bluelayer.org/recipe/49230/mixed-cherry-tomatoes-with-tamarind-dressing"},{"id":"49101","title":"Chocolate Cashew Butter","ingredients":"nuts, cashew nuts, raw
butter, without salt
candies, semisweet chocolate
water, bottled, generic","directions":"Place nuts in blender container or food processor bowl.
Cover; blend or process until finely ground.
Add half of the butter and half of the chocolate.
Cover and blend again.
Add remaining chocolate and butter and the coffee mixture and blend about 3 minutes or until smooth.
To store, cover and chill up to 1 month.
To serve, let stand at room temperature 1 hour.
Makes about 1 cup.
1 tablespoon per serving.
For gift giving, layer this rich-tasting spread and additional whole cashews in a crock or pretty jar.","url":"https://recipe.bluelayer.org/recipe/49101/chocolate-cashew-butter"},{"id":"48835","title":"White Chocolate Mocha","ingredients":"cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Heat cream in a saucepan until hot, but not boiling.
Remove from heat.
Add chocolates and let stand for 2 minutes; stir until well-mixed.
Store in a tightly covered glass jar in the fridge for up to one week.
(But its doubtful itll last that long!)
To prepare one serving of White Chocolate Mocha, stir 1/4 cup of mix into 6 to 8 ounces of STRONG coffee.
If desired, top with a dollop of sweetened whipped cream.
Ahhhh....","url":"https://recipe.bluelayer.org/recipe/48835/white-chocolate-mocha"},{"id":"48793","title":"Melted Ice Cream White Russian","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
alcoholic beverage, liqueur, coffee, 53 proof
ice creams, vanilla","directions":"Fill a shaker with ice cubes.
Add the vodka, coffee liqueur and melted vanilla ice cream.
Shake and strain into a chilled rocks glass filled with ice cubes.","url":"https://recipe.bluelayer.org/recipe/48793/melted-ice-cream-white-russian"},{"id":"48617","title":"English Muffin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dissolve yeast in 1/2 cup warm water.
Let rise for 10 minutes.
To yeast add 3 cups of the flour, sugar, salt, and soda.
Beat well for about 3 minutes.
Stir in the remaining flour to make a stiff batter.
On a floured board, knead gently.
Put in either 2 well greased loaf pans which have been dusted with cornmeal.
Or, put in 4-1lb coffee cans, greased and dusted with cornmeal.
Cover and let raise for 45 minutes.
Bake at 400 degrees for 25 minutes.
Remove from oven and let cool for 10 minutes before removing from pans.
Toast and enjoy!","url":"https://recipe.bluelayer.org/recipe/48617/english-muffin-bread"},{"id":"48074","title":"Bigjay's Dry Barbecue Rub","ingredients":"spices, paprika
spices, garlic powder
spices, onion powder
corn, sweet, white, raw
mustard, prepared, yellow
spices, chili powder
spices, cumin seed
spices, coriander seed
salt, table
sugars, brown","directions":"Toast the cumin and coriander seed in a small skillet.
Then add all of the ingredients in a coffee grinder.
Grind untill coarsely ground or fine.","url":"https://recipe.bluelayer.org/recipe/48074/bigjays-dry-barbecue-rub"},{"id":"47964","title":"Vanilla-Marshmallow Latte","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
candies, marshmallows","directions":"Add milk gradually to flavored coffee mix in mug, stirring until dissolved.
Stir in 1 Tbsp.
marshmallow creme until well blended; top with remaining marshmallow creme.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/47964/vanilla-marshmallow-latte"},{"id":"47862","title":"Frozen Sunset","ingredients":"orange juice, raw
vanilla extract
water, bottled, generic","directions":"Place orange juice, Coffee-mate and ice in blender; cover.
Blend until smooth.","url":"https://recipe.bluelayer.org/recipe/47862/frozen-sunset"},{"id":"47818","title":"Coffee-Cocoa-Infused Vodka","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
beans, snap, green, raw
cocoa, dry powder, unsweetened","directions":"In a jar with a tight-fitting lid, combine the vodka with the espresso beans and cocoa nibs.
Close the jar tightly and let stand at room temperature for 2 weeks.
Strain the vodka through a fine-mesh sieve and discard the solids.
Strain the vodka a second time through a coffee filter into a clean jar and refrigerate for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/47818/coffee-cocoa-infused-vodka"},{"id":"47760","title":"Beefsteak Bismarck","ingredients":"beef, grass-fed, ground, raw
butter, without salt
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, pepper, black","directions":"Mix together beef, butter, green onions, salt and pepper.
Form into 4 cakes and broil.
Serve each hamburger cake topped with a hot soft-fried egg.
For accompaniments, have plain boiled potatoes liberally dressed with butter and chopped parsley, tomatoes broiled with a seasoning of chopped garlic and basil, and plenty of cold ale.
A fitting dessert would be fresh strawberries flavored with orange juice, port wine and Grand Marnier and folded into whipped cream at the last moment.
Serve black Italia coffee at the end of this hearty meal.","url":"https://recipe.bluelayer.org/recipe/47760/beefsteak-bismarck"},{"id":"47687","title":"Raspberry Dark Mocha","ingredients":"spartan, real semi-sweet chocolate baking chips,
jams and preserves, apricot
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place flavored coffee mix and jam in mug.
Add milk gradually, stirring until coffee is dissolved and mixture is well blended.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/47687/raspberry-dark-mocha"},{"id":"47255","title":"Easy Microwave-cooked Milk Jam","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Put 200 ml of milk and 100 g of sugar in a large heatproof bowl and microwave for 3 minutes!
Take it out and mix well.
Microwave at 500 W for 14 minutes, or about 9 minutes at 700 W, or 8 minutes at 900 W!
And that's it.
Microwave without covering with plastic.
When it's done it will have reduced in volume by half.
If you put a spoon in when it's fresh out of the microwave it may splatter, so be careful!
Transfer to a sterilized jar while it's still hot.
When it cools down, store in the refrigerator.
If you add a tea bag during the first 3 minutes of cooking in Step 1 to brew out some tea, then take out the tea bag to cook the milk syrup some more, you will have delicious milk tea jam.
To make this in a pan: Combine 400 ml of milk and 200 g of sugar in a pan, and cook over medium heat.
Simmer and reduce while stirring frequently for 20 to 25 minutes.
(Be careful of having it boil over and spill.)
When it becomes creamy and thickened, and takes on a light caramel color, take it off the heat and transfer to sterilized jars while still hot.
When it has cooled down, store in the refrigerator.
When it cools down it becomes even thicker and creamier, and becomes delicious milk jam.
Add to coffee...for sweet and delicious milk coffee.
I topped toast with strawberries and other fruit, and spooned plenty of milk jam on top.
An easy yet delicious dessert.","url":"https://recipe.bluelayer.org/recipe/47255/easy-microwave-cooked-milk-jam"},{"id":"47195","title":"Rhode Island Coffee Milk","ingredients":"syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large glass, add coffee syrup and milk.
Stir well.
Taste and add more syrup if you want a stronger coffee taste.","url":"https://recipe.bluelayer.org/recipe/47195/rhode-island-coffee-milk"},{"id":"47147","title":"Chocolate Dirt","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Place chips in a coffee grinder.
Grind until it has the texture of coarse sand.
Serve over cream, berries or cupcakes.","url":"https://recipe.bluelayer.org/recipe/47147/chocolate-dirt"},{"id":"46949","title":"Cold Brewed Coffee","ingredients":"candies, dark chocolate coated coffee beans
water, bottled, generic","directions":"Stack the two layers of cheesecloth on top of each other and pour the ground beans into the center.
Pull up the sides of the cloth and leave at least 4 inches of space for the grounds to expand.
Tie the top tightly with butcher's twine or kitchen string.
Fill a large food safe container with the cold water.
Any glass or stainless steel container with a lid will work.
Do not use a plastic container that was previously used to hold an aromatic food such as pickles or the like.
Add the cloth sack to the water and use your hand to submerse it for a minute or two.
Cover the container with a lid or plastic wrap and let rest in your refrigerator, or any cool spot, for 14 hours.
After 14 hours discard the sack of grounds and refrigerate the brewed coffee until ready to serve.","url":"https://recipe.bluelayer.org/recipe/46949/cold-brewed-coffee"},{"id":"46944","title":"Toasted Fennel Spice Rub","ingredients":"spices, fennel seed
spices, coriander seed
corn, sweet, white, raw
spices, cinnamon, ground
spices, paprika","directions":"Toast fennel seeds, coriander seeds, and peppercorns in dry skillet over medium heat 2 to 3 minutes, or until just fragrant and lightly toasted.
Transfer to small plate.
Cool.
Grind mixture in spice mill or coffee grinder until just short of fine powder.
Transfer to small bowl.
Stir in cinnamon and paprika, and season with dash of kosher salt, if desired.","url":"https://recipe.bluelayer.org/recipe/46944/toasted-fennel-spice-rub"},{"id":"46897","title":"Coconut Cream Coffee Creamer","ingredients":"cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract","directions":"Combine cream, milk, and sugar in a small pot over low heat until steam appears, 5 to 10 minutes.
Remove from heat and stir in coconut and vanilla extracts.
Cool and store in a sealed container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/46897/coconut-cream-coffee-creamer"},{"id":"46888","title":"Curry Powder","ingredients":"corn, sweet, white, raw
mustard, prepared, yellow
spices, fenugreek seed
spices, cumin seed
spices, cardamom
spices, fennel seed
spices, turmeric, ground
spices, cinnamon, ground
spices, coriander seed
spices, cloves, ground
spices, ginger, ground
spices, pepper, red or cayenne","directions":"Wash the inside of a coffee grinder to remove residual coffee grinds; dry thoroughly.
Grind the peppercorns with the mustard, fenugreek, cumin, cardamom and fennel seeds in the grinder until powdered (alternatively, you may grind them in a heavy-duty blender).
In a large bowl, whisk the freshly ground mixture with the remaining ground spices (or, combine in the blender, if using).
Transfer to small jars with tight-fitting lids.
Makes about 1 cup.","url":"https://recipe.bluelayer.org/recipe/46888/curry-powder"},{"id":"46784","title":"Just Almond Meal","ingredients":"nuts, almonds
water, bottled, generic","directions":"Place half of the whole, unblanched almonds in a clean electric coffee bean grinder.
Place the lid on the coffee bean grinder and pulse several times until a medium-fine textured meal forms.
Don't over-grind or you will make almond butter!
Put ground almond meal in a clean flour sifter.
Sift almond meal.
Place any large particles of almonds back in coffee bean grinder and pulse again.
Sift remaining almond meal.
Repeat with the other half.
Tips: It is important to refrigerate (or wrap, label-including the date and freeze) any unused almond meal because it can become rancid after being ground and exposed to oxygen and light.
Store-bought almond meal is frequently made with blanched almonds- almonds that have had the skins removed.
To maintain the valuable nutrition, use almonds with their skins on because the skin contains healthy antioxidants.
Use any nut to make fresh, delicious nut meals using this simple technique.","url":"https://recipe.bluelayer.org/recipe/46784/just-almond-meal"},{"id":"46723","title":"Cranberry Pudding","ingredients":"cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
water, bottled, generic
molasses
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
vanilla extract","directions":"Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can.
Pick over whole cranberries; wash and drain.
Sift together the flour and salt; dredge cranberries in flour mixture.
Dissolve soda into boiling water and add molasses.
Stir and allow to foam up.
Add to the flour and cranberry mixture.
Mix together until well blended.
Spoon into prepared mold or pan; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
Place into a deep saucepan and fill with water up to about the halfway mark on the pudding can.
Cover saucepan and place over high heat.
Bring water to boil, reduce heat, and simmer for 1 hour.
Remove from water and allow to cool.
Prepare the sauce by mixing together the sugar, butter and cream.
Cook over medium heat until thick, stirring constantly.
Remove from heat and add vanilla.
When ready to serve the pudding, invert pan or open bottom of can and push through.
Slice in 1/2-inch pieces.
Pour sauce over individual slices of pudding.","url":"https://recipe.bluelayer.org/recipe/46723/cranberry-pudding"},{"id":"46644","title":"Castilian Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
cornstarch
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Shift the cocoa and sugar together into a medium-sized saucepan.
Dissolve the cornstarch in the water, and stir into the cocoa and sugar until it is a smooth paste.
Begin heating the mixture, stirring it with a whisk, and gradually pour in the milk.
Continue stirring with the whisk as you bring the liquid to a simmer.
Allow the chocolate to simmer for about 10 minutes, stirring often, until it is thick, glossy and completely smooth.
Serve steaming hot in coffee mug.","url":"https://recipe.bluelayer.org/recipe/46644/castilian-hot-chocolate"},{"id":"46349","title":"St. James Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
raisins, seeded
nuts, walnuts, english","directions":"Preheat oven to 350 degrees.
In a medium bowl, combine the flour, sugar and spices.
Cut or rub in the butter until the mixture resembles corn meal.
Reserve 1/2 cup of the mixture.
In a second bowl, combine the buttermilk and baking soda.
Pour this into the remaining crumb mixture in halves, beating thoroughly after each addition.
Stir in the raisins and nuts.
Spread the batter into a greased and floured 9x13 pan.
Sprinkle the reserved crumb mixture over the top.
Bake at 350 degrees for 1 hour until brown and springy when touched or until a toothpick inserted into the cake comes out clean.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/46349/st-james-coffee-cake"},{"id":"46314","title":"Ice Cream Truffles","ingredients":"ice creams, vanilla
ice creams, vanilla
ice creams, chocolate
pascha, organic bitter-sweet dark chocolate chips,
oil, olive, salad or cooking
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pistachio nuts, raw","directions":"Line large rimmed baking sheet with waxed paper.
Using 1 1/2-inch round ice cream scoop or round 1 tablespoon measuring spoon and working quickly, scoop out 8 round balls each of vanilla, coffee, and chocolate ice cream, placing ice cream on prepared baking sheet.
Freeze ice cream overnight.
Combine chopped chocolate and vegetable oil in large metal bowl.
Place bowl over saucepan of barely simmering water; stir until chocolate is melted and smooth.
Remove bowl from over water.
Cool chocolate until barely lukewarm.
Place almonds, coconut, and pistachios in 3 separate medium bowls.
Line 3 pie dishes or plates with waxed paper.
Working with 1 vanilla ice cream ball at a time and working quickly, drop into lukewarm melted chocolate.
Using fork, turn to coat and lift out chocolate-coated ball.
Drop ball off fork into bowl with almonds, using hands to turn to coat.
Place truffle in 1 prepared pie dish.
Repeat with remaining vanilla ice cream balls, melted chocolate, and almonds; place in freezer.
Repeat same procedure, dropping coffee ice cream balls into melted chocolate, then coconut, and dropping chocolate ice cream balls into melted chocolate, then pistachios.
Freeze all ice cream truffles until firm, about 2 hours, then cover and keep frozen.
(Can be made 3 days ahead.
Keep frozen.)
Place 1 almond-coated ice cream truffle, 1 coconut-coated truffle, and 1 pistachio-coated truffle on each of 8 plates and serve.","url":"https://recipe.bluelayer.org/recipe/46314/ice-cream-truffles"},{"id":"46287","title":"Roasted Garlic Oil","ingredients":"spices, garlic powder
oil, olive, salad or cooking","directions":"Preheat oven to 250F.
Place garlic in a deep casserole dish and cover with oil.
Add extra if needed to cover all the garlic.
don't use as much as called for if it won't all fit in your dish.
This is not an exact recipe here.
The main thing is that all the garlic is covered with oil.
Cook in the oven until the garlic is soft and squishy.
Remove from oven and let it cool a bit.
Remove garlic from the oil and set aside.
Let the garlic cool completely in the fridge before you cover it.
Pour oil through a coffee filter and into a shallow pan and let it cool in the fridge before you bottle it.
Keep refrigerated and use the oil soon.
The garlic can be frozen if you want to hold on to it for awhile, but it will break down when it's thawed.
I like to puree it into a smooth past and use it that way.
BE ADVISED!
SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.
SANITIZE EVERYTHING THAT WILL COME IN CONTACT WITH FOOD!
I can't stress this enough.
Botulism is nothing to mess around with.
I have never had a problem with my flavored oils.
Always smell them before you use them.
If there is any doubt about the quality, TOSS IT!
You can't be too careful.
Be careful and enjoy.","url":"https://recipe.bluelayer.org/recipe/46287/roasted-garlic-oil"},{"id":"46209","title":"Peanut Butter M&M Granola","ingredients":"oats
oats
seeds, flaxseed
spices, cinnamon, ground
salt, table
peanut butter, smooth style, without salt
honey
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 215 degrees F.
In a large mixing bowl, combine oats, flax, cinnamon, and salt.
In a small microwave safe bowl, whisk together peanut butter and honey.
If peanut butter was refrigerated or is particularly thick, heat it in the microwave for about 10 seconds.
Pour peanut butter and honey mixture into oat mixture and mix well.
Spread evenly on a parchment-paper-lined baking sheet.
Bake for 2 hours and 15 minutes, stirring every 30 minutes.
Allow to cool completely before breaking apart larger crumbles and adding M&Ms.
I love eating this plain with a cup of coffee, served in a bowl of milk, or sprinkled over frozen yogurt.","url":"https://recipe.bluelayer.org/recipe/46209/peanut-butter-m-m-granola"},{"id":"46155","title":"Super Blueberry Coffee Cake","ingredients":"butter, without salt
blueberries, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
egg substitute, powder
sugars, granulated
spices, nutmeg, ground","directions":"Heat oven to 350 degrees.
Grease an 8 or 9\" square glass baking dish.
Melt butter and let cool.
Wash and drain blueberries; set out to dry on paper towels.
Stir together flour, salt and baking powder in a large bowl, mixing well.
Put melted butter in a separate bowl and add to butter the milk, sugar, and egg substitute; whisk to blend well.
Add butter mixture to the flour mixture, stirring to blend well.
Fold in blueberries.
Spread batter in prepared baking dish.
Mix sugar and ground nutmeg; sprinkle over batter
Bake 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Place the dish on a wire rack to cool at least 30 minutes before serving.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/46155/super-blueberry-coffee-cake"},{"id":"46111","title":"Caramel Sauce","ingredients":"water, bottled, generic
sugars, granulated","directions":"Select a small, heavy saucepan with a long handle.
Use one with a light interior (such as stainless steel) to make monitoring the changing color of the caramel easier.
Fill the sink with enough water to come halfway up the sides of the saucepan.
Put 1/4 cup of the water and all the sugar in the saucepan and place over medium-low heat.
To ensure that the sugar melts evenly, stir with a metal spoon.
After about 2 minutes, when the sugar is relatively smooth and opaque, stop stirring and let the mixture cook undisturbed.
Small bubbles will form at the edge of the pan and gradually grow larger and move toward the center.
A good 7 minutes into cooking, bubbles will cover the entire surface and the mixture will be at a vigorous simmer.
As the sugar melts, the mixture will go from opaque to clear.
If a little sugar crystallizes on the sides of the pan, dont worry.
After about 15 minutes, the sugar will begin to caramelize and deepen in color.
You will see a progression from champagne yellow to light tea to dark tea.
When smoke starts rising, around the 20-minute mark, remove the pan from the heat and slowly swirl it.
Watch the sugar closely as it will turn darker by the second; a reddish cast will set in (think the color of a big, bold red wine) as the bubbles become a lovely burnt orange.
Pay attention to the color of the caramel underneath the bubbles.
When the caramel is the color of black coffee or molasses, place the pan in the sink to stop the cooking.
The hot pan bottom will sizzle on contact.
Add the remaining 1/2 cup water; dont worry, the sugar will seize up but later dissolve.
After the dramatic bubble reaction ceases, return the pan to the stove over medium heat.
Heat the caramel, stirring until it dissolves into the water.
Remove from the heat and let cool for 10 minutes before pouring into a small heatproof glass jar.
Set aside to cool completely.
The result will seem slightly viscous, while the flavor will be bittersweet.
Cover and store the sauce indefinitely in your kitchen cupboard.","url":"https://recipe.bluelayer.org/recipe/46111/caramel-sauce"},{"id":"45971","title":"Microwave Chocolate Mug Brownie","ingredients":"butter, without salt
water, bottled, generic
vanilla extract
salt, table
sugars, granulated
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched","directions":"In a 12 oz coffee mug, add water, butter, vanilla and dash of salt.
Whisk well.
Add cocoa powder, whisk well.
Add sugar, whisk well.
Add flour, whisk well.
Microwave for 60 to 90 seconds.
Center should be slightly molten.
Careful not to overcook.
Enjoy with a spoon.
Careful brownie will be hot.","url":"https://recipe.bluelayer.org/recipe/45971/microwave-chocolate-mug-brownie"},{"id":"45838","title":"Coffee-Mate Style Homemade Liquid Coffee Creamer","ingredients":"milk, canned, condensed, sweetened
milk, buttermilk, fluid, cultured, lowfat","directions":"Pour into a large jar and shake until combined.
Add any of the following flavor combinations to the base mix.
French Vanilla Creamer - 2 teaspoons vanilla extract or vanilla coffee syrup.
Vanilla Bean Coffee Creamer - 2 teaspoons vanilla bean paste.
Chocolate - 2-3 tablespoons chocolate syrup, (1 tsp vanilla extract, optional).
Toasted Almond - 2 teaspoons almond extract.
Coconut - 2 teaspoons coconut extract.
Hazelnut - 2 teaspoons hazelnut extract.
Chocolate Almond - 1 tablespoon cocoa powder, 1 teaspoon almond extract.
Strudel - 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
Vanilla Caramel - 2 tablespoons caramel ice cream topping, 2 teaspoons vanilla extract.
Chocolate Raspberry - 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup.
Irish Cream - 2 tablespoons chocolate syrup, 1 teaspoon instant coffee (Nescafe), 1-2 teaspoons vanilla extract, 1 teaspoon almond extract.
Samoa (like the Girl Scout Cookies) - 2 teaspoons coconut extract, 2 tablespoons chocolate syrup, 2 tablespoons caramel ice cream topping (you can also sub coconut milk or cream of coconut for the regular milk in the base mixture if you don't have coconut extract).
Peppermint Patty - 2 tablespoons chocolate syrup, 1 teaspoon peppermint extract.
Cinnamon Vanilla - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.
Pumpkin Spice - 3 tablespoons pureed pumpkin, 1 teaspoon pumpkin pie spice, 4 tablespoons maple syrup, 1 teaspoon vanilla extract.
Honey Vanilla - 1/4 cup honey, 2 teaspoons vanilla extract.
Almond Joy - 1-2 teaspoons coconut extract (see Samoa), 1 teaspoon almond extract, 2 tablespoons chocolate syrup.
Sweet Cream - Use 1 3/4 cups of heavy cream instead of the milk in the base recipe, 2 teaspoons vanilla extract or the inside of a vanilla bean, scraped, 1 teaspoon almond extract.
Chocolate Orange - 2 tablespoons chocolate syrup, 1-2 teaspoons orange extract.
Chocolate Hazelnut - 2 tablespoons chocolate syrup, 2 teaspoons hazelnut extract.
Cinnamon Cake - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.
Salted Caramel - 2-3 tablespoons caramel ice cream topping, 1/2 teaspoon salt.
Eggnog - replace milk in base recipe with equal amount of heavy cream, 1 teaspoons vanilla extract, 2 teaspoons rum extract, 1 teaspoon ground nutmeg.","url":"https://recipe.bluelayer.org/recipe/45838/coffee-mate-style-homemade-liquid-coffee-creamer"},{"id":"45782","title":"Cream Cheese Balls (Jewish)","ingredients":"seeds, sesame seeds, whole, dried
spices, coriander seed
spices, cumin seed
seeds, sesame seeds, whole, dried
cheese, parmesan, hard
salt, table
nuts, pistachio nuts, raw","directions":"In a dry frying pan over medium heat, toast together the sesame, coriander, cumin & nigella seeds 3 to 4 minutes or until fragrant, stirring or shaking the pan often.
Grind the seeds with a mortar & pestle or process BRIEFLY in a coffee grinder (but not so long that the sesame seeds release a lot of oil).
Oil your hands to prevent the cheese from sticking, then roll the cheese into 1-inch balls & chill uncovered on a greased baking sheet.
In a small bowl, mix the sesame seasoning with the salt & chopped pistachio nuts, then roll the cheese balls in the mixture until well covered.
Serve immediately, or cover & chill on a wax-paper-lined baking sheet until ready to serve.","url":"https://recipe.bluelayer.org/recipe/45782/cream-cheese-balls-jewish"},{"id":"45707","title":"Fruit, Fiber & Nuts","ingredients":"raisins, seeded
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Combine 1 cup cereal, 2 Tbsp.
nuts and 1/2 cup milk into each of 4 bowls.
Heat remaining milk.
Spoon 1/4 of the GENERAL FOODS INTERNATIONAL COFFEE into each of 4 mugs.
Pour 3/4 cup hot milk into each mug and stir well.
Serve each person a cup of coffee with their cereal.","url":"https://recipe.bluelayer.org/recipe/45707/fruit-fiber-nuts"},{"id":"45606","title":"Aeropress Coffee","ingredients":"candies, dark chocolate coated coffee beans
water, bottled, generic","directions":"If you've never used one of these things before, this is going to seem pretty strange, but we're about to assemble these three futuristic plastic parts to brew an amazing cup of coffee.
There are two plastic cylinders here.
Fit the rubber seal of the smaller cylinder into the end opposite the hexagonal flange of the larger cylinder.
Place coffee grounds into the larger cylinder.
Thread the grate firmly onto the open edge of the cylinder to seal the cylinder on all sides.
Place a filter into the black plastic grate.
Pour in the hot water.
Flip the whole assembly over your coffee cup.
Don't use a fragile cup or it may break.
Gently press the top of the assembly to press the small cylinder into the larger one.
Try and shoot for about 20 seconds to compress the cylinder completely.
Unscrew the grate and compress the cylinder completely to expel the spent grounds into the trash.
Now you're ready to rinse and reload for another cup.","url":"https://recipe.bluelayer.org/recipe/45606/aeropress-coffee"},{"id":"45594","title":"South African Rusks","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
seeds, sunflower seed kernels, dried
cereals ready-to-eat, granola, homemade
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat","directions":"Preheat oven at 180c and spray pam on a baking dish.
Mix together flour, sugar, sunflower seeds, granola, baking powder and salt.
melt margarine and add to the dry ingredients along with the yogurt and mix everything together well.
Place in baking dish and put in the oven for approximately 45 mins.
Take out of the oven and let cool.
After it has cooled cut into small squares (for dipping into coffee/tea).
7. put back in the oven on a low temperature over night to dry them out.","url":"https://recipe.bluelayer.org/recipe/45594/south-african-rusks"},{"id":"45499","title":"Framboise","ingredients":"raspberries, raw
alcoholic beverage, distilled, vodka, 80 proof
sugars, granulated
water, bottled, generic","directions":"Pick over raspberries and discard any soft ones.
Place berries in a clean 4-quart glass jar.
Add the vodka, cover with a lid, and let steep for about 2 months in a cool, dark place.
Stir every few weeks.
Line a large strainer with a triple layer of dampened cheesecloth and set it over a bowl.
Strain the mixture through it.
Bring the corners of the cheesecloth together to make a bag.
Twist the ends and squeeze to extract as much liquid as possible.
Discard the pulp.
Wash the jar and return the liquid to it.
Let stand for about 2 hours.
If there is sediment at the bottom of the jar, pour off all the clear liquid into a clean container and filter the remaining cloudy liquid through a coffee filter, changing the filter occasionally to speed up the filtering process.
Combine the sugar and the water in a saucepan and bring to a boil over medium heat.
Boil, stirring, for 2 minutes, until the sugar is dissolved.
Allow to cool to room temperature.
Add about 1 3/4 cups of the sugar syrup to the liqueur and taste.
If necessary, add more, about a 1/4 cup at a time, until you arrive at a satisfactory sweetness.
The amount of sugar syrup will depend on your taste buds and the sweetness of the raspberries.
I like it less sweet, so this step is important to me.
Pour the liqueur into clean, dry bottles, and cork them.
Drink within a year before the color and flavor fade.
Best stored in a cool, dark place.
(I like to wax my bottles.
Get a clean tin can and put in a small pan of boiling water, then add about 1/4 block of household paraffin wax.
Turn off the heat.
Add a colored crayon or two, broken into pieces, and stir with a plastic spoon or a popsicle stick, until everything is melted.
Place everything on several thicknesses of newspaper.
Check the color of your wax on the newspaper, add more crayons if needed to get the color you want.
Immerse the top of the firmly corked bottle so that the wax covers the first 2 inches, remove it and allow to cool for a few seconds, then dip it several more times, always allowing it to cool between coatings, until you can no longer see the cork through the wax.
Let wax set until firm.
(Sometimes I sprinkle glitter into the outside layers of the wax, it adds an even more festive touch!).
Then add a homemade label, ribbons, rafia, whatever!","url":"https://recipe.bluelayer.org/recipe/45499/framboise"},{"id":"45393","title":"Low Fat Blue Cheese Spread","ingredients":"yogurt, greek, plain, nonfat
cheese, blue
salt, table","directions":"Line a strainer with a coffee and place the strainer over a bowl.
Add the fat free yogurt.
Allow to drain into the bowl, covered, in the fridge for 24 hours.
Drain and mix the resulting cream cheese with small blue cheese crumbles and salt.
Serve as desired or season further with raisins, a few bacon bits, etc.
We hope you enjoy and start off the New Year with a healthy step!","url":"https://recipe.bluelayer.org/recipe/45393/low-fat-blue-cheese-spread"},{"id":"45386","title":"Black Jack Cocktails or Black Jacks","ingredients":"alcoholic beverage, distilled, whiskey, 86 proof
alcoholic beverage, liqueur, coffee, 53 proof
orange juice, raw","directions":"Shake in a shaker with shaved ice.
Strain into a cocktail glass, and enjoy.","url":"https://recipe.bluelayer.org/recipe/45386/black-jack-cocktails-or-black-jacks"},{"id":"45099","title":"Coffee Granita","ingredients":"water, bottled, generic
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized","directions":"Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup boils 1 minute.
Cool syrup.
Mix in coffee.
Pour mixture into medium-size metal bowl.
Freeze until ice mixture is solid, about 3 hours.
Using fork, scrape ice to form flakes.
Return to freezer; keep frozen until ready to serve.
Pile coffee granita into stemmed glasses.
Top with generous amounts of whipped cream.","url":"https://recipe.bluelayer.org/recipe/45099/coffee-granita"},{"id":"45079","title":"Scone Cream - a Low-Fat Version! Can Also Be Used on Muffins","ingredients":"yogurt, greek, plain, nonfat
cream, whipped, cream topping, pressurized
sugars, granulated","directions":"Put yogurt in a colander lined with a double layer cheesecloth or coffee filters.
Place over a deep bowl, cover and refrigerate overnight.
This will make a yogurt\"cheese\".
Discard the liquid that drains.
In a small bowl, whip the cream.
Fold in the yogurt cheese and sugar.","url":"https://recipe.bluelayer.org/recipe/45079/scone-cream-a-low-fat-version-can-also-be-used-on-muffins"},{"id":"45076","title":"Frozen Whipped Cream Dollops","ingredients":"cream, fluid, heavy whipping
sugars, granulated
vanilla extract","directions":"With mixer on medium speed, beat heavy cream into soft peaks.
Add confectioners' sugar and vanilla.
Beat until stiff peaks form.
Transfer to piping bag fitted with star tip.
Squeeze dollops onto parchment lined cookie sheet.
Freeze 3 hours.
Keep in freezer for up to 1 month in an airtight container.
These are great in coffee too!
:)","url":"https://recipe.bluelayer.org/recipe/45076/frozen-whipped-cream-dollops"},{"id":"44900","title":"Triple Dipped Pretzels","ingredients":"candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Put caramels and milk in a microwave-safe bowl.
Microwave on high for 3 minutes, or until melted, stirring after each minute.
Pour into a coffee mug, and dip the broken end of each pretzel into the melted caramel, leaving about an inch uncovered.
Shake off the excess caramel, and let set on a greased baking sheet.
Melt the white chocolate in the microwave on high, stirring every 30 seconds.
Pour into another coffee mug.
Dip the caramel-coated pretzels into the white chocolate, leaving some of the caramel showing.
Place on greased baking sheet.
Microwave the chocolate chips on high until melted, stirring after every 30 seconds.
Move the pretzels so they are touching on the baking sheet.
Drizzle the melted milk chocolate over them and let set.","url":"https://recipe.bluelayer.org/recipe/44900/triple-dipped-pretzels"},{"id":"44740","title":"Unknownchef86's Basic Vanilla Ice Cream (With Variations)","ingredients":"cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
sugars, granulated
vanilla extract
salt, table","directions":"Stir basic ingredients together until the sugar dissolves.
For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.
Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors.
Unless otherwise stated, flavorings should be added before pre-chilling or freezing.
Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.
Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa.
For an added zest, ad 1/8 teaspoon cinnamon.
Banana: Mash or puree 1 medium-sized banana.
Add to vanilla mixture.
Coffee: Add 2 tablespoons instant coffee.
Maple Walnut: Reduce sugar to 1/4 cup.
Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.
Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.
Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.
Peanut fudge: Follow recipe for chocolate ice cream.
Omit cinnamon.
Add 1/2 cup peanut butter.
Mocha: Follow recipe for chocolate ice cream.
Omit cinnamon.
Add 2 tablespoons of instant coffee.
Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.
Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream.
Add 1 teaspoon rum and a dash of vanilla.
If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.
Pistachio: Substitute almond extract for the vanilla extract.
Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.
Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.
Peppermint stick: Substitute peppermint extract for vanilla extract.
After freezing, stir in 1/4 cup crushed peppermint stick candy.
Rum raisin: Omit vanilla extract.
Add 1 teaspoon rum extract or 2 tablespoons rum.
After freezing, stir in 1/4 cup seedless raisins.
Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.
Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.
Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture.
Allow mixture to harden before serving.
Tutti-frutti: Add 1/4 cup chopped candied fruit.
Chocolate almond: Follow the recipe for chocolate ice cream.
Substitute 1 teaspoon almond extract for vanilla extract.
Omit cinnamon.
After freezing, add 1/4 cup toasted sliced or slivered almonds.
Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar.
Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes.
Cool.
Stir butter-nut mixture into ice cream mix before freezing.
Chocolate marshmallow: Follow recipe for chocolate ice cream.
After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.","url":"https://recipe.bluelayer.org/recipe/44740/unknownchef86s-basic-vanilla-ice-cream-with-variations"},{"id":"44687","title":"Colada Cookies","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
orange juice, raw
seeds, flaxseed
water, bottled, generic
carrots, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table","directions":"Grind the flax seed in a blender, food processor or coffee grinder.
Mix it with the water and let sit while you grate the orange peel.
Add the orange peel.
Combine the applesauce and the sugar.
Add to the flax/orange mixture.
Combine the flour, sugar, baking powder, salt, cinnamon and coconut in a medium sized bowl.
Add the carrot and stir.
Pour the flax/orange/applesauce/sugar mixture into the dry ingredients and stir until just combined.
Don't over stir.
Drop by tablespoons onto greased baking sheet.
Bake at 375 for 13 minutes or so.","url":"https://recipe.bluelayer.org/recipe/44687/colada-cookies"},{"id":"44223","title":"Malay Garam Masala (Spice Mixture)","ingredients":"spices, cardamom
spices, coriander seed
spices, cumin seed
spices, cloves, ground
corn, sweet, white, raw
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Heat oven to 350 deg F/180 deg Celsius.
Spread the mix of spices in an oven dish or tin, and roast lightly for about 7 - 10 minutes.
This brings out the flavours.
Grind all together -- a blender is best, but a coffee bean grinder also does a great job.
Store in an airtight container out of direct light.
Use as recipes indicate.","url":"https://recipe.bluelayer.org/recipe/44223/malay-garam-masala-spice-mixture"},{"id":"44135","title":"Linseed, Sunflower Seed and Almond Sprinkle","ingredients":"seeds, flaxseed
seeds, sunflower seed kernels, dried
nuts, almonds","directions":"Mix together and grind in a coffee grinder until fine.
Store in an airtight glass jar in the refridgerator.","url":"https://recipe.bluelayer.org/recipe/44135/linseed-sunflower-seed-and-almond-sprinkle"},{"id":"43981","title":"Whoppers Ice Cream Torte","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
ice creams, vanilla
ice creams, vanilla
ice creams, chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For crust: mix all ingredients together and press into bottom of an 8\" spring form pan.
Chill in freezer while making filling.
For filling: soften coffee ice cream until it can be spread over crust.
Freeze.
Repeat process adding softened vanilla and chocolate layers, freezing after each addition.
Sprinkle Whoppers pieces on the top layer and freeze.
Unmold and slice when ready to serve.","url":"https://recipe.bluelayer.org/recipe/43981/whoppers-ice-cream-torte"},{"id":"43901","title":"Chocolate Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat
sugars, granulated
butter, without salt
cocoa, dry powder, unsweetened
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cloves, ground
nuts, walnuts, english","directions":"In a large bowl, combine flour and liquid (buttermilk, yogurt, etc.).
Cover and allow to soak for 12-24 hours.
After soaking, combine remaining ingredients.
Pour into a greased 9x13 pan and cover with chopped nuts, if desired.
Bake at 350 degrees for 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/43901/chocolate-coffee-cake"},{"id":"43896","title":"Whole Wheat Blueberry Buckle Coffee Cake","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
egg substitute, powder
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
sugars, brown
oats
spices, cinnamon, ground
nuts, pecans
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat the oven to 350 degrees.
Spray a 9/13 pan with non-stick cooking spray.
Cream the margarine and sugur substitute with an electric mixer.
Add the egg and blend well.
In a separate bowl, mix together flours, baking powder, soda and salt.
Add to the creamed mixture alternately with the buttermilk.
Mix until smooth.
Gently stir in the blueberries.
(Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.
).
Spread better into the prepared pan.
The batter will be stiff.
For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs.
Sprinkle over the batter.
Bake for 30-35 minutes or until toothpick inserted in center comes out clean.","url":"https://recipe.bluelayer.org/recipe/43896/whole-wheat-blueberry-buckle-coffee-cake"},{"id":"43454","title":"Cafe Vienna Flavored Creamer","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground","directions":"Place all in a blender or food processor and whirl until combined.
You can also place in a jar and shake well.
Store in an airtight container.
To serve: add 1 to 2 tsps.
minimum into hot coffee and stir.","url":"https://recipe.bluelayer.org/recipe/43454/cafe-vienna-flavored-creamer"},{"id":"43451","title":"Affogato","ingredients":"ice creams, vanilla
spices, cinnamon, ground
pascha, organic bitter-sweet dark chocolate chips,","directions":"Using a melon ball scoop or a small ice cream scoop, fill each cappuccino cup or a small bowl with 3 mini scoops of ice cream.
Pour just a little coffee over the ice cream and garnish with the chocolate shavings.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/43451/affogato"},{"id":"43165","title":"Swedish Cream with Summer Berries","ingredients":"cream, sour, cultured
sugars, granulated
yogurt, greek, plain, nonfat
vanilla extract
orange juice, raw
cream, whipped, cream topping, pressurized
strawberries, raw","directions":"Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point.
Slowly stir the heated cream into the sour cream mixture.
To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim.
Top each glass with sliced strawberries.","url":"https://recipe.bluelayer.org/recipe/43165/swedish-cream-with-summer-berries"},{"id":"43069","title":"Apple Fennel Granita","ingredients":"spices, fennel seed
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated","directions":"Finely grind fennel seeds in an electric coffee/spice grinder or with a mortar and pestle, then stir together with cider and sugar until sugar is dissolved.
Pour mixture through a fine sieve into an 8- to 9-inch baking pan, discarding solids.
Freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours total.
Scrape with a fork to lighten texture, crushing any lumps.
Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).","url":"https://recipe.bluelayer.org/recipe/43069/apple-fennel-granita"},{"id":"43008","title":"Light Whipped Cream","ingredients":"yogurt, greek, plain, nonfat
cream, whipped, cream topping, pressurized
orange juice, raw","directions":"Line sieve or colander with cheesecloth or coffee filters and set over medium bowl, leaving at least 1/2 inch of clearance from bottom.
Spoon in yogurt, cover and let drain in refrigerator for at least 30 minutes, or up to 2 hours.
Discard liquid.
Whip cream in chilled small bowl with electric mixer until soft peaks form.
Fold in drained yogurt and orange liqueur or orange juice.
Serve immediately, or store chilled.","url":"https://recipe.bluelayer.org/recipe/43008/light-whipped-cream"},{"id":"42941","title":"Texas Pecans","ingredients":"nuts, pecans
alcoholic beverage, liqueur, coffee, 53 proof
oil, canola
spices, chili powder
sugars, granulated
salt, table
spices, pepper, red or cayenne","directions":"Combine the pecan halves, coffee liqueur, oil, chili powder, sugar, salt and cayenne pepper in a zip-lock plastic bag.
Shake to coat the pecans.
Spread the pecans on a baking sheet and bake at 300 degrees for 20-25 minutes, stirring frequently.
Loosen from the baking sheet and let stand until cool.
You may store in an airtight container in the freezer for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/42941/texas-pecans"},{"id":"42728","title":"Gomashio (Toasted Sesame Salt)","ingredients":"seeds, sesame seeds, whole, dried
seeds, sesame seeds, whole, dried","directions":"In a heavy skillet (cast iron is best), toast salt until it turns a grey color.
Set aside.
Toast the 2 cups sesame seeds, stirring constantly, till they start popping and turn a nice brown.
Watch them closely, or they will burn!
The traditional way to grind them is with a mortar and pestle,just until the seeds crack open and release their oils.
The texture should be light and sandy.
They should ultimately be 95% crushed.
Because I do not currently own a mortar and pestle, I have put them in the blender and whiz them a few times till blended thoroughly.
Update: now I use a coffee grinder or a food processor to grind.
Store gomasio in a tightly closed glass jar, keep in a cool dry place.
DO NOT REFRIGERATE!
(Update: after 6 months I did refrigerate and it's still good!
).
I have kept this for over 6 months without spoiling.
This is delicious over brown rice, salad, baked potatoes, veggies, almost anything!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/42728/gomashio-toasted-sesame-salt"},{"id":"42574","title":"Bloody Mary Salt Recipe","ingredients":"tomatoes, sun-dried
sauce, ready-to-serve, pepper, tabasco
sauce, worcestershire
celery, raw
salt, table","directions":"Heat the oven to 250 degrees F and arrange a rack in the middle.
Very thinly slice the tomatoes and place them in a small bowl.
Drizzle with the Tabasco and Worcestershire and toss with your hands to combine.
Place the tomatoes on a baking sheet and spread into a single layer, leaving at least a 1/2-inch space between the slices.
Bake until they are darkened in color and the surface feels dry to the touch, about 30 minutes.
Place the baking sheet on a wire rack and let the tomatoes cool completely (they will crisp up as they cool).
Transfer the tomatoes to a coffee or spice grinder and pulse into small, flaky bits no larger than a sesame seed, about 8 to 10 (1-second) pulses.
Add the celery seeds and pulse once or twice to combine.
Transfer the mixture to a medium bowl, scraping out any bits stuck in the grinder.
Add the salt to the bowl and whisk to combine.
Store in an airtight container at room temperature for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/42574/bloody-mary-salt-recipe"},{"id":"42501","title":"Absolutely Apricot Bread (Machine) Regular Loaf Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
butter, without salt
jams and preserves, apricot
apricots, dried, sulfured, uncooked
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry","directions":"This is bread with the jam already inside!
It's a coffee bread, a snack bread or possibly the perfect after-school bread.
The finely textured sweet bread also happens to be lovely, with the summery orange apricots floating in the golden brown loaf.
Success Hints","url":"https://recipe.bluelayer.org/recipe/42501/absolutely-apricot-bread-machine-regular-loaf-recipe"},{"id":"42475","title":"Kansas City BBQ Ribs","ingredients":"salt, table
spices, fennel seed
sugars, granulated
spices, paprika
spices, chili powder
spices, pepper, black
spices, onion powder
spices, garlic powder
pork, fresh, loin, country-style ribs, separable lean only, raw
sauce, barbecue
honey
vinegar, cider","directions":"Grind salt and fennel seed together in a blender or coffee grinder.
Stir fennel-salt mixture, sugar, paprika, chili powder, black pepper, onion powder, and garlic powder together in a bowl.
Cut each pork slab into 3 pieces, about 5 ribs each.
Pat ribs dry with a paper towel and rub spice mixture over each piece.
Place ribs on a plate, cover with plastic wrap, and refrigerate, 8 hours to overnight.
Allow ribs to sit at room temperature for 1 hour.
Preheat grill between 270 degrees F (132 degrees C) and 300 degrees F (149 degrees C) for indirect grilling and lightly oil the grate.
Grill ribs on the preheated grill with the cover down, turning once, until no longer pink in the center, about 1 1/2 hours.
An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Combine barbeque sauce, honey, and cider vinegar in a small saucepan; bring to a boil.
Reduce heat and simmer until sauce is thickened and smooth, about 10 minutes.
Brush sauce onto ribs.
Cook ribs for 15 minutes; flip, baste the other side, and cook until ribs are glazed and tender when pierced with a fork, about 15 minutes more.
Let ribs stand for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/42475/kansas-city-bbq-ribs"},{"id":"42138","title":"Healthier Pumpkin Streusel Topping","ingredients":"sugars, brown
pumpkin, raw
oats","directions":"In a small bowl combine oats and sugar.
Cut in pumpkin and mix til crumbly and combined.
(you may have some big chunks, just break them up).
Sprinkle evenly over your coffee cake, fruit, etc.
Bake as directed by recipe you're using.","url":"https://recipe.bluelayer.org/recipe/42138/healthier-pumpkin-streusel-topping"},{"id":"42131","title":"Orange Spice Tea","ingredients":"sugars, granulated
orange juice, raw
water, bottled, generic
spices, cinnamon, ground
spices, cloves, ground","directions":"Mix all ingredients together and store in an air tight container.
Stir approx 1-2 tablespoons of mixture (to your taste) into a coffee cup size of hot water.","url":"https://recipe.bluelayer.org/recipe/42131/orange-spice-tea"},{"id":"41885","title":"Grainy Maple Mustard","ingredients":"mustard, prepared, yellow
mustard, prepared, yellow
water, bottled, generic
wheat flour, white, all-purpose, unenriched
vinegar, red wine
syrup, maple, canadian","directions":"Blend the mustard seeds and powder in a spice grinder or coffee mill.
Blend to the consistency you want (but leave it a little grainy).
Mix mustard powder and seeds with water in a glass bowl and cover with a cloth.
Let sit on a countertop for 24 hours, stirring occasionally.
Stir flour into mustard base.
Add vinegar and maple syrup and stir well.
If you want a smoother texture, blend with an immersion blender.
Store at room temperature, tightly covered, stirring every day until it tastes the way you want it to.
(I left mine out on the counter for about four days.
).
Refrigerate.
It keeps in the refrigerator for up to six months.","url":"https://recipe.bluelayer.org/recipe/41885/grainy-maple-mustard"},{"id":"41882","title":"Coffee Thins","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
butter, without salt
sugars, brown
alcoholic beverage, liqueur, coffee, 53 proof","directions":"Combine the flour, cinnamon and salt, In a large bowl, beat the butter and brown sugar with a wooden spoon or a mixer until well blended; srtir in the dissolved coffee.
Add the flour mixture; mix until the dough is blended and begins to clump together (if you're using an electric mixer, set it on low speed).
Pile the dough onto a large piece of plastic wrap.
using the wrap as a guide, shape the dough into a squared-off log 7-inches long.
Chill until quite firm, at least 6 hours and up to 3 days.
Heat the oven to 350F Cut the dough in 1/4 inch slices; set them 1-inch apart on parchment-lined baking sheets.
Bake until the tops look dry and the edges are slightly browned, about 12 minutes.
Transfer to rack to completely cool.","url":"https://recipe.bluelayer.org/recipe/41882/coffee-thins"},{"id":"41861","title":"GEVALIA Vietnamese Coffee","ingredients":"milk, canned, condensed, sweetened
beans, snap, green, raw
water, bottled, generic","directions":"Add milk to coffee cup.
Unscrew filter from Vietnamese coffee pot; spread grounds evenly onto bottom of pot.
Screw filter over grounds until fit is snug; place over coffee cup.
Pour about 1-1/2 Tbsp.
boiling water into filter; let stand 20 sec.
Loosen screw on filter by two turns.
Add remaining boiling water to filter; place lid on top of pot.
When coffee has stopped dripping, remove pot and stir coffee.","url":"https://recipe.bluelayer.org/recipe/41861/gevalia-vietnamese-coffee"},{"id":"41803","title":"Dukkah","ingredients":"seeds, sesame seeds, whole, dried
spices, coriander seed
spices, cumin seed
corn, sweet, white, raw
salt, table
nuts, hazelnuts or filberts
spices, cinnamon, ground","directions":"Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds.
Shake gently until they turn a shade darker and give out a nutty smell.
Tip them into a bowl.
Repeat this process with the coriander and cumin seeds.
Allow them cool and crisp up for a few minutes.
Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely.
Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.
Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon.
Store in an airtight container until needed.","url":"https://recipe.bluelayer.org/recipe/41803/dukkah"},{"id":"41773","title":"Cranberry Crunch Coffee Cake","ingredients":"butter, without salt
sugars, granulated
sugars, brown
egg substitute, powder
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
spices, nutmeg, ground
nuts, walnuts, english
cranberries, dried, sweetened","directions":"Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well.
Add egg substitute, beating well.
Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix well after each addition.
Spoon half of batter into a greased and floured 13- x 9-inch pan.
Combine remaining 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, and walnuts; sprinkle half of mixture over batter, and top with cranberries.
Top with remaining batter, and sprinkle with remaining brown sugar mixture.
Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.
Cut into squares, and serve coffee cake warm.","url":"https://recipe.bluelayer.org/recipe/41773/cranberry-crunch-coffee-cake"},{"id":"41591","title":"Perfect Dairy Free Rice Pudding","ingredients":"nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt
syrup, maple, canadian
salt, table
vanilla extract","directions":"Blanch the almonds in a pan of rapidly boiling water, then strain and allow to dry and cool.
Preheat oven to 350F.
Prepare a sheet pan with parchment paper.
Spread the blanched almonds on the parchment.
Bake almonds for approximately 10 minutes or until golden and aromatic.
Set pan aside to cool.
Add the salt to 1 cup of water in a medium saucepan and bring to a boil.
Add rice to the saucepan, cover and reduce the heat to low.
Simmer rice, covered, for 15-20 minutes until water is absorbed and rice is plumped.
In a food processor fitted with the regular blade, pulse 5 oz (1 1/4 cups) of the toasted almonds into a coarse powder.
Add 3 cups of warm water to the food processor and blend until the almonds and water are incorporated and\"milky\"; about 5 minutes.
Note: this can be done in a blender instead of a food processor, though the almonds will not be quite as fine.
Strain the almond milk in a fine mesh sieve, cheesecloth lined sieve or through a clean paper coffee filter into a bowl; when most of the liquid has gone through, squeeze or press the almond grits to extract as much of the remaining liquid as possible.
Pour almond milk into the saucepan with the cooked rice.
Add vanilla extract or scrape the seeds from the vanilla bean into the rice mixture.
Add honey and stir the mixture.
Increase heat to medium to return rice mixture to a simmer and stir every few minutes, uncovered for 10-15 minutes until the mixture is slightly thickened.
Remove pan from heat and cool before transferring pudding to a bowl.
Cover bowl and refrigerate 6 hours or overnight to allow flavors to develop and to allow the almond milk base to thicken to a nice consistency.
Spoon into 6 dessert bowls and serve with a dollop of dairy free whipped topping and or fresh seasonal fruit.","url":"https://recipe.bluelayer.org/recipe/41591/perfect-dairy-free-rice-pudding"},{"id":"41539","title":"Brown Bread--With Leftover Crumbs of Any Kind","ingredients":"delallo, italian seasoned breadcrumbs,
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
water, bottled, generic
molasses
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
raisins, seeded","directions":"Let sit overnight---the leftover goodies to make the crumbs and the buttermilk, till the mixture is soft; put through a seive.
Dissolve the baking soda in the hot water and add the molasses; mix together just to blend.
Add the rest of the ingredients and mix well.
If more liquid is needed--used hot water a little at a time.
Put in two greased 1-pound coffee cans and steam for 3 hours.","url":"https://recipe.bluelayer.org/recipe/41539/brown-bread-with-leftover-crumbs-of-any-kind"},{"id":"41447","title":"Chocolate Peppermint Crunch Cookie Stars","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt
sugars, granulated
water, bottled, generic
vanilla extract
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"For the cookies: Preheat the oven to 325 degrees.
Line 2 baking sheets with parchment paper or butter the baking sheets.
In a medium bowl, combine the flour, cocoa powder and salt.
Set aside.
In a large bowl using an electric mixer on medium speed, beat the butter, sugar, dissolved coffee and vanilla extract until blended and smooth, about 1 minute.
Reduce the speed to low and add the flour mixture, mixing until the flour is incorporated and the dough holds together.
At first the dough will form fine crumbs; then it will come together in large clumps.
Divide the dough in half and shape each portion into a smooth ball.
Place 1 piece of dough between 2 large pieces of wax paper and roll it out to slightly less than 1/4 inch thick.
Remove the top piece of wax paper.
Using a 2 1/2-inch star cutter, cut out cookies.
Slide a thin metal spatula under each cookie to loosen it, and place the cookies about 1 inch apart on the prepared baking sheets.
Bake the cookies, 1 sheet at a time, until the tops feel firm and look dull rather than shiny, about 15 minutes.
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.
Repeat with the second piece of dough, and then press all of the dough scraps together to form a smooth ball.
Repeat the rolling and cutting process.
For the icing: Dip a fork in the melted white chocolate and drizzle it randomly and generously over the tops of the cooled cookies.
Immediately sprinkle with crushed peppermint candy.
The candy will stick to the warm chocolate.
Let the cookies sit until the chocolate is firm.
The cookies can be stored between layers of wax paper in a tightly covered container at room temperature for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/41447/chocolate-peppermint-crunch-cookie-stars"},{"id":"41369","title":"Raspberry Cordial","ingredients":"raspberries, raw
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof","directions":"Clean berries without washing; set aside in tall half-gallon jar.
Mix sugar with 1 cup water and stir over low heat until sugar dissolves.
Increase heat; bring mixture to boil and set aside to cool.
Mix cooled syrup with vodka and pour over raspberries.
Cover tightly and store in a cool, dark place for 1 week.
Pass liqueur through a fine mesh strainer (discard berries).
Strain again through coffee filter into a bottle.","url":"https://recipe.bluelayer.org/recipe/41369/raspberry-cordial"},{"id":"41273","title":"Polish Fire Vodka (Krupnik) (Spiced Honey Vodka)","ingredients":"honey
water, bottled, generic
vanilla extract
spices, nutmeg, ground
spices, cinnamon, ground
spices, cloves, ground
orange juice, raw
alcoholic beverage, distilled, vodka, 80 proof","directions":"In a large saucepan, combine all ingredients except for vodka and bring to a boil.
Cover and reduce heat to a simmer; simmer for 5 minutes.
Add the vodka, and when heated through, sreve immediately in Irish coffee cups serve chilled later in juice glasses (can also be reheated for serving later).","url":"https://recipe.bluelayer.org/recipe/41273/polish-fire-vodka-krupnik-spiced-honey-vodka"},{"id":"41235","title":"Simple Apple Pie Spice","ingredients":"spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground","directions":"Combine all ingredients in a jar with a tight-fitting lid.
Shake well to mix.
Uses: Add 1 teaspoon per pie.
Stir into applesauce.
Heat with apple cider.
Stir into crumb topping for coffeecake, Dutch apple pie, apple crisp.","url":"https://recipe.bluelayer.org/recipe/41235/simple-apple-pie-spice"},{"id":"41168","title":"Chaat Powder (Masala)","ingredients":"mango nectar, canned
spices, cumin seed
salt, table
spices, coriander seed
spices, ginger, ground
spices, pepper, black
spices, pepper, red or cayenne","directions":"This recipe makes about 1/4 cup of this chaat masala spice blend.
You can find it in Indian markets but it's just as easy to make your own blend with fresh ground spices.
Feel free to vary it according to your own tastes.
If you can find black salt (at an Indian market) sub out half the regular salt for 1/2 of the black salt.
Amchoor (dried mango powder) can be found in Indian markets or well stocked supermarkets and bulk stores.
Grind any whole spices in a pestle mortar or spice grinder (aka coffee grinder).
Mix all ingredients together thoroughly and store in an air tight container.
This spice blend works well sprinkled on potatoes, vegetables and fruit to jazz up the flavors instantly.","url":"https://recipe.bluelayer.org/recipe/41168/chaat-powder-masala"},{"id":"41142","title":"Black Sesame Trixy Stix Recipe","ingredients":"seeds, sesame seeds, whole, dried
oil, corn, peanut, and olive
sugars, granulated","directions":"Toast the sesame seeds in a small frying pan over medium heat, shaking the pan occasionally until the seeds are fragrant, about 4 minutes.
Remove the pan from the heat and let the seeds cool to room temperature.
Transfer the sesame seeds to a clean coffee or spice grinder, add the peanuts, and grind into a fine powder.
Add the sugar and pulse until combined.
Set a fine-mesh strainer over a medium bowl.
Pour the sugar mixture into the strainer and sift it into the bowl, pressing against the powder with the back of a spoon to force it through the mesh.
Return any larger bits left in the strainer to the grinder and process into a fine powder.
Sift again and repeat with the grinding and sifting as needed until all of the sugar mixture is processed (you may have a few solids left to be discarded).
Place a sheet of paper on a work surface.
Have about 20 (8-inch) paper straws and a toothpick ready.
Make a small funnel out of another piece of paper.
(Make sure the tip fits into the end of the straws.)
Alternatively, use a No.
16 Open Star or No.
5 Round piping tip.
Fold up one end of a straw 1/4 inch.
Fit the point of the funnel or piping tip into the open end of the straw.
Holding the funnel or piping tip in place and working over the sheet of paper, spoon in about 1 1/4 teaspoons of the sugar mixture.
Use the pointed end of the toothpick to poke the sugar mixture into the straw.
Remove the funnel or piping tip and fold the open end of the straw down 1/4 inch to close.
Repeat with the remaining straws and sugar.","url":"https://recipe.bluelayer.org/recipe/41142/black-sesame-trixy-stix-recipe"},{"id":"41123","title":"Dark Chocolate Flapjacks","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
salt, table
cocoa, dry powder, unsweetened
oats
raisins, seeded
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F (140C).
Grease an 9\" square baking pan generously with butter.
In a saucepan, melt together butter, brown sugar and golden syrup.
Stir in salt and cocoa powder until smooth.
Add oats, raisins and nuts.
Stir until oats are well-coated with chocolate sauce.
Pour into pan and press smooth with a fork or spoon.
Bake 15-20 minutes until just cooked through.
Place pan on a cooling rack for 20 minutes.
Cut into 3\" wide strips, then turn pan 90 and cut 1\" wide strips.
(You should have 27 pieces.)
Allow to cool a further 20 minutes, then turn out bars.
Place chocolate bits into a microwave-safe coffee mug; heat on 70% power for 60 seconds.
Stir.
Repeat using 15 second pulses then stirring, until fully melted.
Dip half of each bar in chocolate, then place onto Silpat, aluminum foil sprayed with non-stick spray, or baker's parchment.
When completely cool and set (about 1 hour), store in airtight container at room temperature up to a week.","url":"https://recipe.bluelayer.org/recipe/41123/dark-chocolate-flapjacks"},{"id":"41052","title":"Six-Minute Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
vanilla extract
vinegar, distilled
pascha, organic bitter-sweet dark chocolate chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Preheat the oven to 375F.
Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
When the batter is smooth, add the vinegar and stir quickly.
Pale swirls will occur where the vinegar and baking soda react.
Stir just until the vinegar is even distributed throughout the batter.
Bake for 25-30 minutes.
Set aside the cake to cool.
If you are making the glaze, reset the oven to 300F.
Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes.
Stir the hot liquid and vanilla into the chocolate until smooth.
Spoon the glaze over the cooled cake.
Refrigerate the glazed cake for a minimum of 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/41052/six-minute-chocolate-cake"},{"id":"41027","title":"Raspberry Infused Vodka","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
raspberries, raw","directions":"In a jar with a tight-fitting lid, combine the vodka with the raspberries.
Close the jar tightly and let stand at room temperature for 2 weeks.
Strain the vodka through a fine-mesh sieve and discard the solids.
Strain the vodka a second time through a coffee filter into a clean jar and refrigerate for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/41027/raspberry-infused-vodka"},{"id":"40988","title":"Boston Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses","directions":"Remove one of your oven racks and preheat oven to 300.
Generously butter three 10-ounce coffee cans.
In an extra large mixing bowl combine all the flours.
Stir in cornmeal, baking soda, baking powder, salt and dried fruit.
In a separate bowl, whisk the milk with the molasses.
Slowly add to the dry ingredients, stirring until the batter is smooth and combined.
Pour the batter into the greased coffee cans.
Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch.
Place cans on wire rack and let cool for about 10 minutes, then unmold.
Slice bread into rounds and serve.
When the loaves have reached room temperature, they can be wrapped in wax paper and placed in a thick plastic bag and stored in the refrigerator for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/40988/boston-brown-bread"},{"id":"40968","title":"Easy Microwave Blancmange","ingredients":"sugars, granulated
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the sugar and corn starch in a heat resistant container and mix well with a whisk.
Pour 1/3 of milk into the container and mix really well careful not to form any lumps.
Add the remaining 2/3 of milk and mix well.
Microwave for 1.5 minutes at 500~600 W. Take it out and mix really well.
Microwave for 30 seconds, take it out and mix really well, and repeat this process once more.
*It depends on the container you use, but if it looks like it may boil over, stop every 10 seconds and mix.
Chill in the fridge to set and it's done.
You can use the same container from Step 4, or transfer to small containers to chill.
I put rum soaked raisins on top.
It's now a dessert for adults.
Fruits or jam would go well with it, too.
Pour liqueur on top to make a sweet cocktail.
It's also delicious with coffee, tea, matcha or cocoa powder.","url":"https://recipe.bluelayer.org/recipe/40968/easy-microwave-blancmange"},{"id":"40860","title":"True Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table","directions":"Sift/sieve the flour into a bowl and add the pinch of salt.
Put aside for the moment.
Make some space in the fridge, if necessary, for the bowl youre about to use in case you quickly need to chill the mixture.
Using butter, grease the baking tray well and put it aside for the moment.
Yield for fingers (much preferred) is around a 7 to 8 inch square.
For Petticoat Tails it will yield a chunky 8 inch circle.
Pre-heat the oven (Gas Mark 3 (325F / 165C degrees)).
Put the butter (if using unsalted butter then ADD a pinch of salt to it) into a medium-size mixing bowl and mash it with a fork until it is soft and creamy without lumps.
But don't let your hand heat warm it so much it starts to get runny.
If you do, then put the bowl complete with butter & fork into the fridge for 5 - 10 minutes to cool it, then take it out and mash quickly again until smooth and creamy with no lumps.
Add the sugar and mix it in well, and quickly.
Add the salted flour a VERY little at a time - mixing it in with the fork to start with, but do this quickly.
Knead well (on a very lightly floured surface).
I was advised: knead for several minutes, and that the longer you knead, the better the shortbread will be.
I usually aim for kneading for anything up to 10 minutes as I was told to, but get fed up after 7 minutes and reckon it can't make THAT much difference!
What is very important is: Don't allow the mixture to become too warm from your body heat whilst kneading.
If it does, as before, put it into the fridge for a couple of minutes to chill it slightly before resuming.
If you do find the need to chill it, as I often do on a hot day, then do knead it for at least a minute or so before rolling it.
Something I should add despite the copious over-instruction here: I've never owned a rolling pin until a couple of days ago.
I don't know if using one will affect the texture, but I always used to pat it down as best I could with my palms.
Roll the mixture out to shape and size of the tray.
For fingers, roll out to about 1/2 inch thick or perhaps even slightly thicker (this sounds awfully thick I know!, but it is important as if you go thinner it will affect the texture, and amazingly, the taste).
For petticoat tails it needs to be a little under 1/2 inch thick to yield a chunky circle of about 7 to 8 inches.
For fingers: prick all over with a fork and put it into baking tray.
Do try to use one that can fit exactly, or one that at least three sides of the mixture fit snugly against, as any outer edges that don't butt right up against the sides of a tray tend to get a bit over-baked.
For petticoat tails: using fork prongs, from the outer edge towards the centre, indent the top about a 1/2 inch all the way round to give it a nice crinkly edge - sort of like the teeth on a cogwheel, then prick all the way round the middle ideally rotating the fork or the pastry (or yourself!)
to give a pretty effect when cut.
Carefully lift and support the decorated circle and place and fit snugly into the circular baking tray.
Score lightly (to about halfway downwards to bottom of the tray) into eight equal segments.
Bake until golden brown for about 45 minutes at Gas Mark 3 (325F / 165C degrees).
Do keep an eye on it!
Petticoat tails seem to require a little less baking time.
Hard to describe the colour to bake until.
From experience I know what colour I'm looking for - you don't really want it to be undercooked, but when it's starting get a bit dark around the edges it's probably beginning to get a bit overdone already.
Basically cook until it's just starting to darken round the edges then get it out quick and cool it - I usually place the hot tray on a very cold surface until cool.
Whilst still quite warm in the tray, mark across and cut into finger-shaped pieces (if not making petticoat tails) - but leave them there in the tray, cut and together until fully cold.
For petticoat tails it's customary to sprinkle liberally with castor sugar.
Sorry to be such a pedant about this recipe!
I feel a bit like a mother hen clucking about \"must do this -- \", \"should do that -- \" :) But it is worth taking some care over as the resulting shortbread will be so good you'll be hassled to make it much more often by everyone you share the pieces with :).
SERVING SUGGESTION:.
Just on its own with a nice cup of tea or coffee, but also scrumptious on a plate with and/or dunked into a generous helping of creamy Cornish Dairy ice-cream and strawberries, jam (jelly) or fresh fruit.
Personal Note:.
I live an ultra low-fat, low-sugar (or at least low quantities of sugars at a hit), calorie-controlled lifestyle.
(I'm on maintenance these days rather than reduction - I don't think I dare get any leaner or people would worry!
).
Notwithstanding, I still make and eat pieces of this shortbread occasionally despite the fact that there's nothing remotely low fat, low-sugar or low calorie about it.
At least there's not much salt!
You can make substitutions or add essences and flavourings and it'll probably work out fine but it won't be the same shortbread - it won't taste the same, it won't have the same texture, but the efforts you've put into making it (and clearing up afterwards) will have been the same.
I reckon it's got to be worth trying it without substitutions first time around - you can always give the pieces that you know are much more than you really should be letting yourself scoff to friends and family who will bless you for it!
And you don't NEED to eat them all at once!
- they keep well in a biscuit tin or cookie jar in a cool, dark place for quite a long time (given half a chance!).
I guess you could probably freeze them too (if enough left!
).
ADDITIONS SUGGESTIONS:.
Occasionally just for a change, right near the end of kneading I have added glace cherries, or occasionally sultanas or raisins, sometimes with and sometimes without cinnamon.
Cherries worked ok, but wasnt crazy about the fruit.
You could even split the kneaded mixture in two and do half plain and half with extra stuff then nudge them together in the baking tray for baking.
I've never tried dessicated/flakes coconut or chunky milk/dark chocolate chips or crystallized (candied) ginger pieces perhaps with a bit of ground ginger in with the mix though I've often been tempted to - do let me know how they turn out if you do!
I do know that dipping the tops from above at an angle into good quality melted real chocolate (not baking chocolate) so that the bottom remains uncoated and only half of the top is coated then leaving to cool (that's the tough bit!)
is absolute heaven on earth in the eating.
It also occurred to me while choco-dunking one time to add some dessicated coconut into the chocolate first - but I didn't have any - bet it's nice though!
Do enjoy and best wishes from England - and Scotland!","url":"https://recipe.bluelayer.org/recipe/40860/true-scottish-shortbread"},{"id":"40643","title":"White as Snow White Chocolate Raspberry Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
syrup, cane
butter, without salt
raspberries, raw","directions":"Whisk together milk, cream, sweetener and cocoa butter in a medium saucepan over medium heat.
When mixture begins to steam up from pan, remove from heat and stir in raspberry extract.
Let cool, pour into a glass bottle and store in the refrigerator.
Use according to your own taste in coffee, hot cocoa, ice cream, oatmeal, French toast, etc....","url":"https://recipe.bluelayer.org/recipe/40643/white-as-snow-white-chocolate-raspberry-creamer"},{"id":"40609","title":"Spiced Roast Pumpkin","ingredients":"pumpkin, raw
spices, coriander seed
spices, fennel seed
spices, chili powder
salt, table
oil, olive, salad or cooking","directions":"Pre-heat oven to 190C.
In a spice mill or coffee grinder, grind together the coriander seeds, fennel seeds, chili and salt until fine.
Place the pumpkin cubes in a large bowl.
Pour the oil over, and mix well.
Sprinkle the spice mix over, and mix well, insuring that all cubes are coated.
Place pumpkin in a large baking pan in one layer (a 13 X 9 inch should suffice) and bake 30-40 minutes turning occasionally until the cubes are golden brown and caramelized.
Serve warm from the oven.","url":"https://recipe.bluelayer.org/recipe/40609/spiced-roast-pumpkin"},{"id":"40482","title":"Chive and Cheddar Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
leavening agents, baking soda
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
chives, raw
cream, fluid, heavy whipping","directions":"Preheat oven to 450-degrees F.
In a large bowl combine dry ingredients together (flour - baking soda).
Cut in butter using two knives or a pastry cutter until mixture is about the size of peas.
Stir in buttermilk, cheese and chives, stirring with a fork to form a loose dough.
Turn dough out onto a floured board, kneading dough a few times (about 10) and then pat into a 6-inch x 9-inch rectangle; fold into thirds like a letter and then pat into a 6 x 9 inch rectangle again.
Dip edges of 3-inch biscuit cutter into flour (I used a coffee mug) and cut out 6 biscuits; transferring biscuits to a cookie sheet that has been sprayed with Pam or lined with parchment paper.
Form and cut dough for another biscuit or two (I ended up whit 7 biscuits).
Brush tops of biscuits with cream.
Bake for 14-16 minutes or until biscuits are browned.","url":"https://recipe.bluelayer.org/recipe/40482/chive-and-cheddar-biscuits"},{"id":"40421","title":"Coffee, Chocolate and Marshmallow Sundaes","ingredients":"cream, whipped, cream topping, pressurized
candies, marshmallows
candies, semisweet chocolate
ice creams, chocolate
nuts, almonds","directions":"Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan.
Remove from heat.
Add chocolate and whisk until melted and smooth.
Cool marshmallow sauce at least 10 minutes and up to 1 hour.
Place 1 scoop of ice cream in each bowl.
Pour marshmallow sauce over.
Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.","url":"https://recipe.bluelayer.org/recipe/40421/coffee-chocolate-and-marshmallow-sundaes"},{"id":"40304","title":"Basic Low Carb Pie Crust Recipe","ingredients":"beverages, protein powder whey based
wheat flour, white, all-purpose, unenriched
nuts, almonds
lard
water, bottled, generic","directions":"Mix together whey protein pwdr (or possibly soy flour), oat flour, and almond flour.
Cut shortening or possibly lard into flour mix with two knives or possibly a pastry blender, using a \"cutting\" motion.
It will resemble peas when done.
Add in water, 1 Tbsp.
at a time till dough can hold together.
Chill until chilled for easier handling.
This dough can be rolled out by putting between two pcs of waxed paper, or possibly you can put the dough in a 9-inch pie plate and pat it up the sides to the rim.
Spray Pam on a pie plate (glass/Pyrex works best) before putting crust in.
Oil your hands to make it easier to manage dough if you are using the patting method.
If you take the pie crust over the rim, be sure to put aluminum foil or possibly pastry rim-guards around edges to prevent it browing too much before pie filling is done.
Pour filling into crust and bake per directions.
If you need a completely baked crust (for cream fillings or possibly no-bake cheesecake etc.
), pierce crust with a fork and bake at 350 degrees for 5 - 10 min.
Watch it closely to prevent burning!
This recipe yields 1 crust; entire crust has 30 grams carbs made with whey pwdr or possibly 37 grams carbs made with soy flour.
Note 1: Keep in mind whey protein pwdr is 2 grams of carbs or possibly less (many are zero carb) and shouldn't be confused with \"sweet whey\" found in many health food stores (it's very high carb.)
Note 2: To add in flavor to the regular pie crust recipe, add in any ONE of the following (and if your filling is a sweet one, a Tbsp.
of Splenda can be nice as well): o 2 tsp.
lemon peelo 1 tsp.
orange peelo 2 Tbsp.
baking cocoao 2 tsp.
cinammono 1/4 tsp.
nutmego 1 tsp.
instant coffee to water
Yield: 1 crust","url":"https://recipe.bluelayer.org/recipe/40304/basic-low-carb-pie-crust-recipe"},{"id":"40031","title":"Greek-Style Yogurt with Maple Syrup","ingredients":"yogurt, greek, plain, nonfat
syrup, maple, canadian","directions":"Line a wire mesh strainer with a coffee filter and place it over a bowl.
Dump the yogurt into the strainer.
Let the yogurt strain for about 8 hours or overnight.
The next day, peel the coffee filter off of the yogurt, it will be about the consistency of cream cheese.
Drizzle maple syrup over the yogurt and enjoy a rich and delicious snack.","url":"https://recipe.bluelayer.org/recipe/40031/greek-style-yogurt-with-maple-syrup"},{"id":"40022","title":"Apple Cinnamon Coffee Cake","ingredients":"apples, raw, with skin
spices, cinnamon, ground
butter, without salt
sugars, brown
syrups, corn, light","directions":"Preheat oven to 350 degrees F. Grease 9\" glass pie plate with solid shortening and spread 1 cup of the chopped apples in the pan.
Set aside.
Separate dough into 8 rolls.
Cut each roll into 4 pieces and place in a large bowl.
Add remaining 1/2 cup apples.
In small bowl, combine margarine, brown sugar and corn syrup and mix well.
Add brown sugar mixture to dough mixture and toss gently to coat.
Spoon over apples in pan.
Bake at 350 degrees for 28-38 minutes or until deep golden brown.
Cool 5 minutes, then turn out onto serving plate.
Remove lid from icing container and microwave on high for 10-15 seconds or until smooth.
Drizzle over warm coffee cake and serve warm.","url":"https://recipe.bluelayer.org/recipe/40022/apple-cinnamon-coffee-cake"},{"id":"40006","title":"Cafe au Lait","ingredients":"nuts, hazelnuts or filberts
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Prepare coffee with cold water in coffee maker.
To serve, pour equal amounts of brewed coffee and warm milk into mugs or cups.
Sweeten to taste, if desired.","url":"https://recipe.bluelayer.org/recipe/40006/cafe-au-lait"},{"id":"39987","title":"Eggnog Iced Mocha Latte","ingredients":"water, bottled, generic
eggnog
water, bottled, generic
spices, cinnamon, ground","directions":"Combine iced coffee, eggnog and ice in a blender.
Blend until frothy.
Pour into chilled glasses.
Sprinkle with cinnamon.","url":"https://recipe.bluelayer.org/recipe/39987/eggnog-iced-mocha-latte"},{"id":"39924","title":"Cappuccino Cocktail","ingredients":"alcoholic beverage, liqueur, coffee, 53 proof
spices, cinnamon, ground
alcoholic beverage, distilled, vodka, 80 proof
cream, whipped, cream topping, pressurized","directions":"Pour all the ingredients into a cocktail shaker with ice.
Shake vigorously for 10 seconds and strain into a chilled martini glass.","url":"https://recipe.bluelayer.org/recipe/39924/cappuccino-cocktail"},{"id":"39894","title":"Jerk Seasoning","ingredients":"goji berries, dried
spices, nutmeg, ground
corn, sweet, white, raw
spices, thyme, dried
spices, pepper, red or cayenne
spices, paprika
sugars, granulated
salt, table
spices, garlic powder
spices, ginger, ground","directions":"Put allspice, nutmeg, peppercorns and thyme in a spice or coffee grinder and grind to a fine powder.
Mix in remaining ingredients and use immediately.
To use later, omit garlic and ginger and store in a tightly covered container; add garlic and ginger immediately before using.","url":"https://recipe.bluelayer.org/recipe/39894/jerk-seasoning"},{"id":"39730","title":"Vegan Hazelnut Cocoa Cookies","ingredients":"nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cocoa, dry powder, unsweetened
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
soymilk, original and vanilla, unfortified
soymilk, original and vanilla, unfortified
seeds, flaxseed
water, bottled, generic","directions":"mix ground flax seeds with water and let stand until it gets thick (approx 3 minutes)-- this is a vegan substitute for eggs and works better than any sub i've ever used.
mix dry ingredients.
mix wet ingredients.
mix all ingredients together.
drop by tablespoon onto greased cookie sheet, 2 inches apart.
cook at approx 325-350 for 10-15 minutes (i bake in a toaster oven@ 300 for 10 min).
cool on wire rack if you have one.
enjoy animal friendly cookies!
great with soy-coffee ice cream.","url":"https://recipe.bluelayer.org/recipe/39730/vegan-hazelnut-cocoa-cookies"},{"id":"39703","title":"5 Minute Chocolate Sauce Recipe","ingredients":"cream, whipped, cream topping, pressurized
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt","directions":"In a medium-size saucepan, hot the cream and chocolate over very low heat, stirring occasionally to smooth.
When the chocolate is completely melted, 5 or possibly 6 min, remove from the heat and whisk in the butter.
Fold in any of the optional flavorings listed below, and serve.
Store the sauce in a clean, tightly covered jar.
Reheat the sauce right in the jar, in a saucepan of warm water, with the lid loosened.
Refrigerated, this will last for at least 2 weeks.
This recipe yields about 2 c..
VARIATIONS:o Chocolate Mint Sauce - Whisk 2 Tbsp.
white creme de menthe into the sauce with the butter.
o Mocha Sauce - Heat the cream first, whisking in 2 Tbsp.
instant coffee pwdr.
Add in the chocolate and proceed as above.
When the sauce comes off the heat, whisk in the butter and 2 Tbsp.
coffee liqueur.
Yield: 2 c.","url":"https://recipe.bluelayer.org/recipe/39703/5-minute-chocolate-sauce-recipe"},{"id":"39551","title":"Pumpkin Scones with Maple Brown Sugar Icing","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
butter, without salt
sugars, brown
sugars, powdered
spices, cinnamon, ground
syrup, maple, canadian","directions":"Pre-heat your oven to 375F.
Pumpkin Scones: Mix together all the dry ingredients.
Cut butter into small cubes.
Add butter to dry ingredients and combine using a standing mixer, pastry blender, or two forks until mixture resembles course crumbs.
Add in buttermilk and pumpkin puree until combined and dough is moist.
If dough seems too dry you can add in a tablespoon more of buttermilk at a time until moist.
Turn dough out onto a floured surface and knead a couple of times until dough is smooth.
Shape dough into a flat 9 inch circle.
Cut circle into 8 pie pieces.
Place scones onto a baking sheet approximately 1/2 inch apart and bake for 20-25 minutes or until toothpick comes out clean.
Meanwhile .
.
.
for the Maple Brown Sugar Icing: Beat the softened butter until creamy.
Add in brown sugar and beat until combined.
Add in powdered sugar and beat until combined.
Mix in cinnamon and then add in maple syrup and beat until combined.
When the scones come out of the oven, smear the icing on top of each.
Dont be shy with the amount, let it melt over the top and sides.
Sprinkle with a little more cinnamon to finish em off.
Brew your favorite coffee or tea and ENJOY!
!","url":"https://recipe.bluelayer.org/recipe/39551/pumpkin-scones-with-maple-brown-sugar-icing"},{"id":"39304","title":"Best Ever Pumpkin Bread Recipe","ingredients":"pumpkin, raw
oil, olive, salad or cooking
sugars, granulated
spices, cinnamon, ground
pumpkin, raw
salt, table
leavening agents, baking soda
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
raisins, seeded","directions":"Mix all together beating till smooth.
Fill (greased and floured) 1 lb.
coffee can half full.
Bake 1 hour 30 min in preheated 350 degree oven.
Excellent for freezing.","url":"https://recipe.bluelayer.org/recipe/39304/best-ever-pumpkin-bread-recipe"},{"id":"39297","title":"Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Combine the chocolate and butter and melt over very low heat, stirring until combined.
Blend in the confectioners sugar and salt alternately with the milk and vanilla, mixing until the frosting is smooth and has a good consistency for spreading.
To give the frosting extra gloss and richness, add 1 egg yolk along with the milk.
For extra flavor, substitute 1-1/2 Tbsp of strong coffee, rum, or brandy for part of the milk.","url":"https://recipe.bluelayer.org/recipe/39297/chocolate-frosting"},{"id":"39273","title":"\"Dorito\" Popcorn Seasoning","ingredients":"leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, onion powder
spices, cumin seed
spices, paprika
spices, chili powder
spices, pepper, red or cayenne
salt, table","directions":"Combine all seasonings and blend in a coffee grinder, or blender, to make a fine powder.
Store in a seasoning jar.
Sprinkle seasoning over freshly popped popcorn (popped with oil - it won't stick to dry popcorn) and toss to coat.","url":"https://recipe.bluelayer.org/recipe/39273/dorito-popcorn-seasoning"},{"id":"39196","title":"Rum Velvet Coffee","ingredients":"chocolate, dark, 70-85% cacao solids
alcoholic beverage, distilled, rum, 80 proof
cream, whipped, cream topping, pressurized
water, bottled, generic
candies, semisweet chocolate","directions":"Pour creme de cacao, coffee mixture and rum into a cocktail glass and stir to mix.
Slowly pour whipping cream over back of a teaspoon into glass so it floats on top.
Sprinkle with grated chocolate to serve.","url":"https://recipe.bluelayer.org/recipe/39196/rum-velvet-coffee"},{"id":"39164","title":"Kahlua Frost","ingredients":"alcoholic beverage, liqueur, coffee, 53 proof
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
ice creams, vanilla
water, bottled, generic","directions":"Place all everything in a blender and blend until creamy.","url":"https://recipe.bluelayer.org/recipe/39164/kahlua-frost"},{"id":"39066","title":"Roasted Asparagus with Anise Seeds","ingredients":"spices, anise seed
asparagus, raw
oil, olive, salad or cooking","directions":"Preheat oven to 450F.
In an electric coffee/spice grinder or with a mortar and pestle grind anise seeds fine.
Cut asparagus diagonally into 2-inch pieces and in a shallow baking pan large enough to hold asparagus in one layer toss with anise, oil, and salt and pepper to taste.
Roast asparagus in middle of oven, shaking pan occasionally, until crisp-tender and golden, 5 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/39066/roasted-asparagus-with-anise-seeds"},{"id":"39023","title":"Basic Home Style Mustard Recipe","ingredients":"mustard, prepared, yellow
mustard, prepared, yellow
mustard, prepared, yellow
water, bottled, generic
vinegar, red wine
sugars, brown
salt, table","directions":"Recipes.
Second one sounds like it would be great with the addition of some habs!
Would it keep longer with additional vinegar
The Seed of a Bright Idea By JOHN ASH
The most basic of mustards is simply a mix of mustard pwdr and water.
This recipe has a little more going for it.
Remember which most homemade mustards tend to be a bit more runny and more pungent than commercially made, but which's their charm.
Also, homemade mustard needs to mature at least a day, and preferably longer, before being used.
When it's first made, the flavor will be almost unpleasant.
Coarsely grind yellow and brown mustard seeds in spice grinder or possibly coffee mill.
Mix together with mustard pwdr and water.
Allow mix to stand at least 1 hour.
Stir in vinegar, brown sugar and salt.
Cover and chill at least 1 day before using.","url":"https://recipe.bluelayer.org/recipe/39023/basic-home-style-mustard-recipe"},{"id":"38943","title":"Cocoa Spice Rub","ingredients":"corn, sweet, white, raw
spices, coriander seed
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
cocoa, dry powder, unsweetened
salt, table","directions":"In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop.
Remove from heat and grind to fine powder in a spice mill, coffee grinder or mortar& pestle.
Mix the ground pepper and coriander with remaining spices, cocoa and salt.
Cocoa spice rub will keep in an airtight container for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/38943/cocoa-spice-rub"},{"id":"38893","title":"Caramel Sauce With White Sugar","ingredients":"sugars, granulated
water, bottled, generic
water, bottled, generic","directions":"Add the sugar and 1/4 cup of the water to a small saucepan.
Place the saucepan over medium-low flame and cook, stirring, until the sugar just starts to turn dark brown, around 10 to 15 minutes.
The color should be roughly that of black coffee, and the sugar will start to lightly smoke.
Remove from heat and immediately and carefully pour the remaining 1/2 cup water into the caramelized sugar.
Be prepared for a lot of noise and boiling.
Stir until the sugar is completely dissolved.
Use immediately or store in the refrigerator for several weeks.","url":"https://recipe.bluelayer.org/recipe/38893/caramel-sauce-with-white-sugar"},{"id":"38864","title":"White Russian ..Because Joe Perry Drank Them!","ingredients":"water, bottled, generic
alcoholic beverage, liqueur, coffee, 53 proof
alcoholic beverage, distilled, vodka, 80 proof
cream, fluid, heavy whipping","directions":"Place the ice cubes in a highball glass, or one of similar size.
Pour the coffee, vodka and cream over the ice.
Stir and serve.
No garnishes here.","url":"https://recipe.bluelayer.org/recipe/38864/white-russian-because-joe-perry-drank-them"},{"id":"38769","title":"Roasted Shallots","ingredients":"shallots, raw
oil, olive, salad or cooking","directions":"Place shallots and oil in a bread loaf pan.
You may need to add more oil to cover all the shallots.
Make sure they are all covered.
Cook in a 250F oven until the shallots are soft and have turned a little brown.
Remove shallots from oil and set aside, uncovered in the fridge to cool completely before you cover them.
Pour oil through a coffee filter and let cool in the fridge before you bottle it.
Keep chilled.
I don't know how long it will actually last before going bad, because it only lasts about 2 weeks in my house.
BE ADVISED!
SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.
SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
I can't stress this enough.
Botulism is nothing to mess around with.
I have never had a problem with my flavored oils.
Always smell them before you use them.
If there is any doubt about the quality, TOSS IT!
You can't be too careful.
Be careful and enjoy.","url":"https://recipe.bluelayer.org/recipe/38769/roasted-shallots"},{"id":"38739","title":"Drip Coffee Maker Cleaner","ingredients":"water, bottled, generic
leavening agents, baking soda","directions":"Mix the two ingredients and pour into the water reserve of your coffee maker.
Let drip through like a normal cycle minus the filter.
Rinse pot and run 2-3 full pots of clean water through coffee maker.
This will keep your coffee maker fresh and clean!
Recommended use is once a week.","url":"https://recipe.bluelayer.org/recipe/38739/drip-coffee-maker-cleaner"},{"id":"38664","title":"Toasted Cumin Powder","ingredients":"spices, cumin seed","directions":"In a dry small heavy skillet toast the cuminseed over moderate heat, swirling the skillet, for 3 or 4 minutes, or until it turns several shades darker and begins to pop.
In a spice or coffee grinder pulverize the seeds.","url":"https://recipe.bluelayer.org/recipe/38664/toasted-cumin-powder"},{"id":"38581","title":"Red Hot's Hot Apple Cider","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
candies, white chocolate","directions":"NOTE: You can find Red Hot's cinnamon candies usually in the candy isle of any grocery store, most come in a bag, they are located most of the time where the hard candies hang.
Best made in a large coffee pot (the big metal ones)
But you can use microwave or stove.
Slowly heat the apple cider and the red hots to melt the candies in juice, stirring occasionally to prevent sticking.
Best when served hot.","url":"https://recipe.bluelayer.org/recipe/38581/red-hots-hot-apple-cider"},{"id":"38426","title":"Five Grain Hot Cereal","ingredients":"oats
barley, hulled
rice, white, long-grain, regular, unenriched, cooked without salt
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
seeds, sesame seeds, whole, dried","directions":"You need a blender(or food processor, or better yet, a coffee grinder) to make this recipe.
Get out your coffee grinder.
Measure the dry oatmeal into it.
Whirl the oatmeal until it is powdery, like flour.
Dump the oatmeal into a mixing bowl.
Measure the barley into the blender.
Process it until powdery.
Dump it into the bowl with the oatmeal.
Measure the brown rice into the blender.
Process it until powdery.
The rice will take longer processing than the oatmeal or barley.
It will be a tiny bit coarser after blending too, that is alright.
When it is as powdery as you can get it, dump it into the bowl with the other grains.
Add the whole wheat flour and the cornmeal, along with the sesame seeds, is using.
Stir the mixture up to combine it thoroughly.
Transfer the mixture to a resealable container and label.
Store on the pantry shelf.
Makes 3 1/4 cups.
To Cook: 1/3 cup 5 Grain Cereal, 1 cup cold tap water, Dash Salt, and 2 tablespoons brown sugar(or 1 tbls.
honey).
In a small saucepan combine the cereal and cold water.
You use cold water because it prevents lumps.
Add the salt and brown sugar.
Bring to a boil over high heat.
Reduce the heat to medium low and simmer for about 3 to 5 minutes.
Serve with milk.
Makes 1 serving.
To make 4 servings, use 1 cup of 5 Grain Cereal, 3 cups of cold tap water, 1/4 teaspoon of salt, and 1/3 cup brown sugar.
This is a very healthy and hearty way to start the morning.
I like this cereal much better than most other mixed grain cereals I have tried.
The rice gives the cooked cereal a nice chewy texture which contrasts nicely with the smoothness of the whole wheat flour and cornmeal.
If you don't have quick barley, you can replace it with more oatmeal, or even wheat germ, or wheat bran.
I've also thought that Rye Flour might make a nice addition, although I have never tried it.
This cereal is an excellent source of B vitamins and fiber.","url":"https://recipe.bluelayer.org/recipe/38426/five-grain-hot-cereal"},{"id":"38101","title":"Flax Mix","ingredients":"water, bottled, generic
seeds, flaxseed","directions":"grind seeds in a coffee grinder.
which into boiling water.
let stand for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/38101/flax-mix"},{"id":"37717","title":"Moroccan-Spiced Beef Medallions","ingredients":"corn, sweet, white, raw
spices, coriander seed
spices, cumin seed
sugars, granulated
salt, table
beef, grass-fed, ground, raw
oil, olive, salad or cooking","directions":"Preheat oven to 400F.
To make rub, grind the first three ingredients in a coffee grinder, in a food processor or with a mortar and pestle; mix with sugar and salt.
Thoroughly rub mix onto each fillet; set aside 5 minutes.
Add oil to a large, oven-safe skillet and heat over medium-high.
Sear fillets 1 minute on each side or until browned.
Transfer to oven and cook 5 to 10 minutes, depending on doneness.","url":"https://recipe.bluelayer.org/recipe/37717/moroccan-spiced-beef-medallions"},{"id":"37634","title":"Herbed Yogurt Cheese","ingredients":"parsley, fresh
chives, raw
spices, pepper, black
salt, table
yogurt, greek, plain, nonfat","directions":"Stir parsley, chives, pepper and salt into yogurt.
Moisten a coffee filter or double layer of cheesecloth.
Place filter in top of a drip coffee maker or cheesecloth in a sieve.
Add yogurt, fold top ends over, and let drip at room temperature, or overnight.
When cheese stops dripping and feels firm enough to hold its shape, turn out and refrigerate.
Use as a soft spread.","url":"https://recipe.bluelayer.org/recipe/37634/herbed-yogurt-cheese"},{"id":"37432","title":"Banana Paralyzer","ingredients":"bananas, raw
alcoholic beverage, liqueur, coffee, 53 proof
beverages, carbonated, cola, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix as for a paralyzer and garnish with a cherry.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/37432/banana-paralyzer"},{"id":"37231","title":"Hawaij - Traditional Spice Mix from Yemen.","ingredients":"corn, sweet, white, raw
spices, cumin seed
spices, coriander seed
spices, cardamom
spices, cloves, ground
spices, turmeric, ground","directions":"Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
Allow to cool, grind using a spice / coffee grinder or mortar & pestle.
Add the turmer, mix well & store in an container in a cool, dark place.","url":"https://recipe.bluelayer.org/recipe/37231/hawaij-traditional-spice-mix-from-yemen"},{"id":"37221","title":"Honey Lemon Herb Sauce","ingredients":"honey
lemon juice, raw
spices, rosemary, dried","directions":"Crush the rosemary- either a mortar and pestle or a coffee grinder work well.
Combine all ingredients.","url":"https://recipe.bluelayer.org/recipe/37221/honey-lemon-herb-sauce"},{"id":"37213","title":"Instant Potato Lefse","ingredients":"potatoes, raw, skin
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
cream, whipped, cream topping, pressurized
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Place dry ingredients into 3 quart bowl.
In a saucepan, bring to boil water, milk, Half & Half, and margarine.
Stir liquid into bowl of potato mixture until smooth.
Refrigerate overnight.
Lefse dough:.
Work together with hands until flour has been absorbed.
If sticky, add more flour.
Place about 1 cup of dough on floured board and roll as thin as possible.
Cut with 4-inch cookie cutter or 1 pound coffee can.
Bake on hot griddle until light brown blisters appear; turn to complete baking.
(Electric skillet or pancake griddle set at 400 degrees F.).
Repeat process until all of potato mixture is used.
Yield: 100 (3-inch) pieces.","url":"https://recipe.bluelayer.org/recipe/37213/instant-potato-lefse"},{"id":"37143","title":"Greek Yogurt Coffee Cake","ingredients":"butter, without salt
sugars, granulated
yogurt, greek, plain, nonfat
orange juice, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
butter, salted
cheese, parmesan, hard
butter, without salt
sugars, powdered
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 350F.
Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 5 minutes until fluffy.
Add one egg at a time, followed by the Greek yogurt, then the orange zest.
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
With the mixer on low, slowly incorporate the flour mixture to the batter until just combined.
For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a bowl and mix to form a crumble.
Set aside.
Spoon half the batter into the pan and spread it out with a spatula.
Add half the streusel on top of that.
Spoon the remaining batter on top, spread evenly, and add the remaining streusel on top.
Bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
To make the cream cheese glaze, beat cream cheese and butter together until smooth.
Slowly add the powdered sugar.
Add the vanilla extract and milk.
Beat until smooth.
Drizzle cream cheese glaze over cooled cake and serve.","url":"https://recipe.bluelayer.org/recipe/37143/greek-yogurt-coffee-cake"},{"id":"36834","title":"Ww Very Berry Coffee Cake","ingredients":"sugars, brown
spices, cinnamon, ground
nuts, pecans
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, vanilla, non-fat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
goji berries, dried","directions":"In a small bowl, add the first three ingredients; stir to combine and set aside.
In a mixing bowl, add the egg, milk, yogurt, applecause and vanilla; stir until blended.
In another bowl, add in the two flours, Splenda, baking powder and salt; stir to mix.
Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened.
Fold in the berries and press into a greased 8 x 8 inch baking pan.
Sprinkle with the Splenda brown sugar-pecan topping and lightly press into the batter.
Bake at 350 degrees for 35 or 40 mm inutes or until a pick comes our clean.
Let cook, cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/36834/ww-very-berry-coffee-cake"},{"id":"36829","title":"Best Fruit and Nut Bars","ingredients":"seeds, flaxseed
peanut butter, smooth style, without salt
honey
peanut butter, smooth style, without salt
water, bottled, generic
cranberries, dried, sweetened
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 325.
Grind whole flaxseed in a coffee or spice grinder.
Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
Add dried fruits, nuts and seeds in whatever combination you like.
Batter will be very stiff.
Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups.
Use damp fingers to press batter into cups and flatten tops.
Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise).
Cool completely and store in air-tight container for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/36829/best-fruit-and-nut-bars"},{"id":"36733","title":"Toasted Spice Rub","ingredients":"spices, fennel seed
spices, coriander seed
corn, sweet, white, raw
spices, pepper, red or cayenne
spices, chili powder
salt, table
spices, cinnamon, ground","directions":"Put the fennel seed, coriander seed, and peppercorns in a small, heavy skillet over moderate heat.
Watching carefully, toss the seeds frequently so they toast evenly.
When the fennel seed turns light brown, work quickly.
Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan.
Immediately turn the spice mixture out onto a plate to cool.
Pour the cooled spices into a blender and add the chili powder, salt, and cinnamon.
Blend until the spices are finely and evenly ground.
If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, peppercorns, and red pepper flakes.
Pour into a bowl and toss with the remaining ingredients.
Keep the spice mix in an airtight container away from light and heat for up to 4 months, or freeze for up to 1 year.","url":"https://recipe.bluelayer.org/recipe/36733/toasted-spice-rub"},{"id":"36634","title":"Coffee Can Campfire Bread","ingredients":"wheat flours, bread, unenriched
butter, without salt","directions":"Also requires 1 small coffee can and 1 large coffee can.
Grease and coat the small coffee can liberally with the butter or cooking spray.
Place dough in can and cover with foil.
Place in warm area, perhaps on the ashes of the outskirts of a campfire until dough rises, until almost doubled in volume.
Line the bottom of the large can with about 1 or 2 inchs of pebbles, small rocks or sand to keep the bread from burning on the bottom.
Set the small can inside the large one, making sure the sides don't touch, and then insert the large can into the coals, burying about two or three inches of the bottom.
Cover the entire top with foil and poke a few holes to allow air.
Check by lifting foil in about 40 to 50 minutes.
Bread is done when brown on top.
Feel free to use different kinds of bread dough.
I used a pound of wheat dough mixed in my bread machine.","url":"https://recipe.bluelayer.org/recipe/36634/coffee-can-campfire-bread"},{"id":"36527","title":"Maple Streusel Coffee Cake Squares","ingredients":"nuts, walnuts, english
nuts, pecans
oats
spices, cinnamon, ground
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
vanilla extract
syrup, maple, canadian
cock brand, palm sugar,","directions":"In a food processor, combine the walnuts and pecans and pulse a few times, until the nuts are roughly chopped.
Add the oats, cinnamon, and salt, and pulse just until the nuts are coarsely ground (be careful not to overprocess).
Transfer 2/3 cup of the nut mixture to a small bowl and set aside.
Add the coconut flour to the remaining mixture in the food processor and pulse until just combined.
Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated.
Add the vanilla and 1/4 cup of the maple syrup and pulse until the mixture clumps together.
Transfer the batter to an 8-inch square baking pan (lined with plastic wrap for easy removal, if desired), using your fingers or a spatula to press it firmly and evenly into the pan.
Add the coconut palm sugar and remaining tablespoon of maple syrup to the reserved nut-oat mixture in the small bowl.
Use a fork to stir it together until it becomes sticky.
Scatter the streusel evenly on top of the cake in the pan, and firmly press it down with your fingers or the bottom of a cup.
Refrigerate until ready to cut and serve.
Store the squares in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Substitutions:
Walnuts: additional pecans, or almonds a Pecans: additional walnuts, or almonds
Dates: soft golden raisins
Coconut palm sugar: Sucanat, maple sugar, or organic brown sugar
Variations:
Grain-Free Coffee Cake Bars: Replace the oats with unsweetened flaked coconut.
Lower-Fat Coffee Cake Bars: Replace 1/2 cup of either the pecans or the walnuts with additional old-fashioned rolled oats.
Tropical Carrot Cake: Mix 1/2 cup unsweetened shredded or flaked coconut into the batter.","url":"https://recipe.bluelayer.org/recipe/36527/maple-streusel-coffee-cake-squares"},{"id":"36375","title":"Iced Mocha Coffee","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
sugars, granulated","directions":"Freeze coffee into cubes.
(I like to keep an ice cube tray filled with leftover coffee in my freezer just for this purpose.
).
Combine all ingredients in a blender and blend until smooth.
Pour into glasses and enjoy!","url":"https://recipe.bluelayer.org/recipe/36375/iced-mocha-coffee"},{"id":"36205","title":"Pumpkin Spice Syrup (For Coffee or Tea)","ingredients":"sugars, granulated
water, bottled, generic
spices, cinnamon, ground
pumpkin, raw
spices, cloves, ground
vanilla extract","directions":"Mix first 5 ingredients in a 1 quart saucepan and bring to a boil.
Reduce heat and simmer for 10 minutes, stirring often; cool completely.
Strain in a coffee filter or a strainer lined with cheesecloth.
Add 2 teaspoons vanilla extract, after it has cooled completely, if desired.
Pour into an air-tight bottle or jar and store in the refrigerator.
Keeps for 1-2 weeks.","url":"https://recipe.bluelayer.org/recipe/36205/pumpkin-spice-syrup-for-coffee-or-tea"},{"id":"36188","title":"Homemade Greek Yogurt","ingredients":"milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour milk into a large sauce pot over medium-high heat.
Heat the milk, stirring occasionally, until it reaches 180 degrees.
Remove from heat and cool to between 110-120 degrees, still stirring occasionally.
Once the temperature reaches that range, add the yogurt and milk powder.
Whisk until smooth and then pour into a bowl with a lid.
Wrap in thick kitchen towels and place in a preheated oven.
(You can preheat it to any temp, you just want the oven to be warm to keep the yogurt warm).
Allow it to sit undisturbed in the oven for 8-12 hours (I left it for a little over 13 hours with no problem).
Remove it from the oven and strain in a mesh strainer or colander lined with a coffee filter or paper towels (you can also use cheese cloth, I just never have any).
Drain for about an hour or two depending on how dry you like your yogurt.
Place in a lidded storage container and keep in the fridge for up to a week.","url":"https://recipe.bluelayer.org/recipe/36188/homemade-greek-yogurt"},{"id":"36161","title":"skunks buttermilk biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking","directions":"mix all the ingredients together preheat oven to 450F Fahrenheit.
roll out sheet of wax paper spread out a little bit of flour to roll on top.
roll out the dough 1/2inch thin I use a coffee cup to cut them out took the left overs to pat together a few biscuits brush with a little buttermilk on top of each, bake till done and a little brown","url":"https://recipe.bluelayer.org/recipe/36161/skunks-buttermilk-biscuits"},{"id":"36106","title":"Vickys Blancmange (Vanilla Pudding), Gluten, Dairy, Egg & Soy-Free","ingredients":"cornstarch
sugars, granulated
vanilla extract
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine the starch, sugar and salt in a bowl.
Add a little milk to make a slurry and add the vanilla
Heat the remaining milk in a pan until almost boiling
Add some of the hot milk to the cornstarch slurry, mix in well then pour it back into the hot pan
Bring to the boil whisking constantly and let simmer for a minute all the while whisking
Wet your pint mould/smaller moulds with some cold water then pour the milk mixture evenly into each
Allow to cool to room temperature then chill in the fridge for 3 hours
Run hot water over the outside of your moulds before putting a plate over the top and inverting.
Remove the mould and serve with fresh fruit or a sauce
You can add any colouring or flavouring to make chocolate pudding, raspberry, strawberry etc
You can use any other extract in place of the vanilla such as almond, orange, strawberry etc.
You can omit the vanilla and add a tsp of coffee granules to the hot milk.
You can add 2tbsp cocoa powder for chocolate flavour.
You can use 135g jelly cubes (5oz packet) flavour of your choice mixed with a half pint hot water, let it cool then add a half pint (300mls) evaporated milk, whisk it together so its frothy and let it set for an even easier method!","url":"https://recipe.bluelayer.org/recipe/36106/vickys-blancmange-vanilla-pudding-gluten-dairy-egg-soy-free"},{"id":"35965","title":"No Coffee Pumpkin Latte","ingredients":"pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cinnamon, ground
vanilla extract","directions":"Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat.
Use a whisk to blend well.
Heat to a simmer; do not boil.","url":"https://recipe.bluelayer.org/recipe/35965/no-coffee-pumpkin-latte"},{"id":"35896","title":"Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette","ingredients":"water, bottled, generic
honey
carrots, raw
spices, coriander seed
oil, olive, salad or cooking
lemon juice, raw
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, cumin seed","directions":"In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes.
Drain, rinse under cold water; drain again.
Transfer to a bowl; set aside.
In a small dry skillet over medium heat place coriander seeds.
Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
Grind coriander in a spice or coffee grinder into a fine powder.
Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
Serve over bib lettuce, if desired.","url":"https://recipe.bluelayer.org/recipe/35896/cumin-spiced-honey-carrots-with-lemon-coriander-vinaigrette"},{"id":"35846","title":"Vienna Cream Frosting (Better Than Cream!)","ingredients":"butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat the butter in a small bowl with an electric mixer.
You need to beat it for a fair length of time -until it is as white as possible.
Gradually beat in half of the sugar, all the milk and then the remaining sugar.
If you would like the mixture thicker- add in some extra icing sugar one spoonful at a time until the consistency is right.
If the mixture is too thick- gradually (and I mean gradually) add in some more liquid until the consistency is achieved.
).
VARIATIONS:.
To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).
Lemon- substitute lemon juice for the milk.
You can also add in some lemon zest.
orange- use orange juice in place of the milk.
Different colours/flavours- add food colouring and flavours of your choice (in place of some liquid in the recipe).
For pink I add some rosewater and a few drops of cochineal.","url":"https://recipe.bluelayer.org/recipe/35846/vienna-cream-frosting-better-than-cream"},{"id":"35762","title":"Beet-Rose Trixy Stix Recipe","ingredients":"beets, raw
sugars, granulated
water, bottled, generic","directions":"Heat the oven to 250 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper and spread the grated beet in a thin, even layer.
Bake until dry to the touch, about 1 hour.
Place the pan on a wire rack and let the beet strips cool to room temperaturethey will crisp up as they cool.
Transfer the beets to a clean coffee or spice grinder and process into a fine powder.
Add the sugar and rose water and pulse until combined.
Set a fine-mesh strainer over a medium bowl.
Pour the sugar powder into the strainer and sift it into the bowl, pressing against the powder with the back of a spoon to force it through the mesh.
Return any larger bits left in the strainer to the grinder and process into a fine powder.
Sift again and repeat with the grinding and sifting as needed until all of the sugar mixture is processed (you may have a few solids left to be discarded).
Place a sheet of paper on a work surface.
Have about 20 (8-inch) paper straws and a toothpick ready.
Make a small funnel out of another piece of paper.
(Make sure the tip fits into the end of the straws.)
Alternatively, use a No.
16 Open Star or No.
5 Round piping tip.
Fold up one end of a straw 1/4 inch.
Fit the point of the funnel or piping tip into the open end of the straw.
Holding the funnel or piping tip in place and working over the sheet of paper, spoon in about 1 1/4 teaspoons of the sugar mixture.
Use the pointed end of the toothpick to poke the sugar mixture into the straw.
Remove the funnel or piping tip and fold the open end of the straw down 1/4 inch to close.
Repeat with the remaining straws and sugar.","url":"https://recipe.bluelayer.org/recipe/35762/beet-rose-trixy-stix-recipe"},{"id":"35737","title":"Chocolate Chip Streusel Coffee Cake Recipe","ingredients":"sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt","directions":"Mix all in small bowl and set aside.","url":"https://recipe.bluelayer.org/recipe/35737/chocolate-chip-streusel-coffee-cake-recipe"},{"id":"35734","title":"A Healthier Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
butter, without salt
sugars, granulated
cream, fluid, heavy whipping
salt, table
leavening agents, baking soda","directions":"Preheat oven to 200 degrees F.
Air-pop the popcorn or cook it on the stove in a little coconut oil.
If popping on the stove, melt coconut oil over medium heat, add popcorn and put the lid on.
Move your pan around until all the kernels stop popping.
Do not stop moving the pan around the burner, you dont want your popcorn to burn.
Place popcorn into a 9x13 ungreased pan and set aside.
In a heavy sauce pan over medium high heat, melt the butter.
Add the sucanat (I ground mine into a fine powder in my coffee grinder so it would dissolve better, but it isnt absolutely necessary).
Immediately stir in cream and salt and stir constantly while you bring it to a boil.
As soon as it comes to a boil, continue to stir for 1 more minute.
It is very important to not stop stirring.
Pull off the burner and add the baking soda; keep stirring.
The caramel mixture will foam up; this is normal and the reaction that you want.
Immediately pour over popcorn and stir so that it is evenly coated.
Bake for 1 hour stirring every 15 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/35734/a-healthier-caramel-corn"},{"id":"35630","title":"Basic Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
water, bottled, generic
sugars, granulated
salt, table
vanilla extract","directions":"Melt chocolate in a double boiler.
Stir in butter, then boiling water, then sugar and salt.
Cook stirring occasionally, for 15 minutes.
Remove from heat and stir in vanilla.
The sauce is best when served warm.
Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute.
To store pour into strilized glass jars.
Allow sauce to cool before refrigerating.
It will keep for 6 months in the refrigerator.
Variations: Add any of the following flavorings in place of or in additon to the vanilla: 1 teaspoons orange extract or 13 cup orange juice 1 teaspoon mint extract 18 cup crushed strawberries or rasberries, chopped raisins or nuts 1 tablespoon Creme de Menth, Coffe liqueur, Spice orange Cordial or other flavored liquer 1 teaspoon instant coffee yield: 16 oz","url":"https://recipe.bluelayer.org/recipe/35630/basic-chocolate-sauce"},{"id":"35604","title":"Brown Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
molasses
water, bottled, generic
leavening agents, baking soda
salt, table","directions":"In large bowl, stir together bread flour, whole wheat flour, cornmeal, baking soda.
Stir in molasses and water; mix until combined.
Pour batter into two lightly greased coffee cans, fill about 2/3 full.
Place loaves into a steamer, cover and steam over low heat.
Steam for 1 hour and 45 minutes, until loaves are set.","url":"https://recipe.bluelayer.org/recipe/35604/brown-bread"},{"id":"35540","title":"Low-Fat Maple-Walnut Ice Milk","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
egg substitute, powder
nuts, walnuts, english","directions":"Combine first 4 ingredients in a bowl; beat at medium speed of an electric mixer until well blended.
Pour into the freezer can or a 2-quart hand-turned or electric freezer; (I used a large coffee can) let freeze for 1 1/2 hours.
Remove from freezer; stir in walnuts.
Put back in freezer for at least 12 hours.","url":"https://recipe.bluelayer.org/recipe/35540/low-fat-maple-walnut-ice-milk"},{"id":"35517","title":"Sorbetes (Filipino 'dirty' Ice Cream)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cornstarch","directions":"Mix all ingredients using mixer (or egg beater) until the consistency is foamy.
Pour in a stainless steel pan or boiler.
Let boil for 15 minutes to kill any microbes or bacteria.
Set aside to cool.
Put desired flavoring (artificial flavors): vanilla, lemon or kalamansi (can be obtain from peels), chocolate, coffee, nuts, cashew and others.
You can also use real fruit flavors like mango, ube, macapuno, cheese, etc.
Put into freezer for half an hour or until half-frozen.
Remove from freezer and mix again (with big wooden spon or egg beater) until the consistency becomes a thick mass.
Transfer it in round stainless container.
Cover, put it in wooden push cart.
Put lots of crushed ice and salt between the container.
You can use dry ice as an alternative.
Let set for 20 minutes, at which point the ice cream should harden enough.","url":"https://recipe.bluelayer.org/recipe/35517/sorbetes-filipino-dirty-ice-cream"},{"id":"35465","title":"Boston Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses","directions":"Preheat the oven to 300.
Generously butter three 10-ounce coffee cans.
In a very large bowl, combine the rye, all-purpose, whole wheat and oat flours.
Stir in the cornmeal, baking soda, baking powder, salt and dried fruit.
In a bowl, whisk the milk with the molasses.
Slowly pour the liquid into the dry ingredients, stirring until the batter is smooth.
Pour the batter into the prepared cans.
Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch.
Let cool slightly, then unmold.
When the loaves have cooled to room temperature, wrap them in wax paper and store in the refrigerator in a sturdy plastic bag for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/35465/boston-brown-bread"},{"id":"35238","title":"Maple Whipped Cream","ingredients":"cream, fluid, heavy whipping
syrup, maple, canadian","directions":"Pour whipping cream in a cold mixer bowl and whip until cream starts to thicken up.
Then add maple syrup and continue to whip until soft peaks start to form.
Spoon into a pretty dish and serve on the side of any pie or crisp; also delicious in coffee.
*Note this can be made several hours ahead of time.
Store covered in plastic wrap in refrigerator.","url":"https://recipe.bluelayer.org/recipe/35238/maple-whipped-cream"},{"id":"34668","title":"Low Fat Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
egg substitute, powder
oil, canola
sugars, granulated
sugars, brown
cream, sour, cultured
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
butter, without salt
nuts, walnuts, english","directions":"Preheat the oven to 350 degrees.
Spray a 9 x 13\" pan with non stick cooking spray and set aside
Combine flour + baking powder + baking soda and Cinnamon.
Set aside
Place the egg substitute or egg whites in a large bowl, add oil, sugars (both) and sour cream.
Mixing well.
Quickly stir the flour mixture into the sour cream misture, mix just until thoroughly moistened.
Spread the batter into the prepare pan.
Combine all the topping ingredients.
Mix it using your finger tips (make sure that butter is room temperature).
Sprinkle the topping on top of the batter in the pan.
Bake about 35 minutes, a few minutes longer if it is refrigerated.
Test by inserting a sharp knife into the center of the cake.
If it is come out clean it is done :).
TIPS: If you make this the night before.
Make sure dont add the topping right away.
I would add the topping right before you bake it.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/34668/low-fat-coffee-cake"},{"id":"34549","title":"Coffee-Cocoa Infused Vodka","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
beans, snap, green, raw
cocoa, dry powder, unsweetened","directions":"1.In a jar with a tight-fitting lid, combine the vodka with the espresso beans and cocoa nibs.
Close the jar tightly and let stand at room temperature for 2 weeks.
Strain the vodka through a fine-mesh sieve and discard the solids.
Strain the vodka a second time through a coffee filter into a clean jar and refrigerate for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/34549/coffee-cocoa-infused-vodka"},{"id":"34382","title":"Iced Vanilla Coffee Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
alcoholic beverage, liqueur, coffee, 53 proof","directions":"Place ice in a shaker add ingredients and shake very till hands freeze.
Pour into chilled martini glass with or without ice.","url":"https://recipe.bluelayer.org/recipe/34382/iced-vanilla-coffee-martini"},{"id":"34277","title":"Chocolate Anise Bark","ingredients":"spices, anise seed
cherries, sweet, raw
apricots, dried, sulfured, uncooked
nuts, cashew nuts, raw
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a small baking sheet with foil and chill.
Finely grind anise in an electric coffee/spice grinder.
Stir together cherries, apricots, and cashews.
Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.
Stir in anise and half of fruit and spoon onto center of baking sheet.
Spread with a rubber spatula into a roughly 10- by 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.
Chill until firm, about 30 minutes, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/34277/chocolate-anise-bark"},{"id":"34274","title":"Blackberry Vinegar","ingredients":"blackberries, raw
vinegar, distilled","directions":"Sterilze a 1 qt glass jar.
Use a new lid.
Carefully wash berries and lay them on wax paper.
fold paper over and press carefully to just bruise.
If you press to hard your will have black berry mush.
Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
Heat vinegar to just below boiling.
About 195F Pour over berries using a funnel.
Be careful not to burn yourself.
Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions.
Store in a cool dark place for 3 weeks.
To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
When it is right strain the vinegar through a sieve into pitcher or measuring cup.
Discard the berries.
If cloudy strain again through a coffee filter.
Prepare a sterile 1 pt glass bottle or jar and a cork or lid.
Pour into the still warm container and wipe lid again with clean paper towel.
cork and seal.
This will last up to 3 months if you keep in a cool dark place.
Once open refrigerate.","url":"https://recipe.bluelayer.org/recipe/34274/blackberry-vinegar"},{"id":"34234","title":"Low Fat Eggnog Streusel Coffee Cake","ingredients":"sugars, granulated
butter, without salt
eggnog
cream, sour, cultured
alcoholic beverage, distilled, rum, 80 proof
egg substitute, powder
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, nutmeg, ground
spices, cinnamon, ground
sugars, powdered
eggnog","directions":"Spray 13x9x2inches rectangle baking pan with butter flavor cooking spray.
Make streusel topping; set aside.
Beat splenda and butter in large bowl with electric mixer on medium speed.
Beat in eggnog, sour cream, rum extract and egg sub until blended.
Stir in flour, baking powder, baking soda and salt.
Spread in pan.
Sprinkle streusel topping over batter.
Cover and refrigerate atleast 8 hours.
Heat oven to 350*.
Uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
Cool 20 minutes.
Make eggnog glaze; drizzle over coffee cake.
For serving, cut into 5 rows by 3 rows.
Note**To cook immediately reduce bake time to 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/34234/low-fat-eggnog-streusel-coffee-cake"},{"id":"34187","title":"Homemade Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
vanilla extract","directions":"Bring milk and honey to a simmer over medium heat, stirring occasionally.
Once it comes to a simmer, remove from heat and add vanilla.
Cool and pour into a refrigerator-friendly container.
My favorite is a mason jar.
Enjoy with your coffee.
If you want your creamer to be creamier, substitute half of the milk for half-and-half for only an additional 6 calories and 0.5 gram of fat per 2-tablespoon serving.","url":"https://recipe.bluelayer.org/recipe/34187/homemade-coffee-creamer"},{"id":"34126","title":"Mocha Cocktail","ingredients":"alcoholic beverage, liqueur, coffee, 53 proof
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized","directions":"Pour all the ingredients into a cocktail shaker with ice.
Shake vigorously for 10 seconds and strain into a chilled martini glass.","url":"https://recipe.bluelayer.org/recipe/34126/mocha-cocktail"},{"id":"34122","title":"Ganache Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
syrup, maple, canadian
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
chocolate, dark, 70-85% cacao solids
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Shave 1 bar of 72% Green & Black 's and 1 bar 100% unsweetened Ghiradelli.
It should make about 2 cups total.
Use a serrated knife.
The smaller the bits the better.
Really brand doesn't matter as long as it is GOOD chocolate.
The better the chocolate, the better the texture of ganache.
Normally, I use 2 full cups cream and no sweetener.
If you add in moisture with liquor or honey or a flavored syrup, you have to reduce the cream accordingly.
You want the total VOLUME of the liquid to chocolate to be about even.
So if you get 2 cups of chocolate after shaving it down, you will need 2 cups of liquid.
Heavy cream and flavored syrup both included.
For Christmas, I divided the chocolate in half and adding a 1/2 cup of liquer to each.
Because the mint Bailey's is a chocolate mint, I added some mint extract to increase the mint flavor a bit.
With the kahlua, I added a couple tablespoons of espresso ground beans.
If you are separating this into several flavors, divide the chocolate before cutting it, it's easier when you use 2 types of chocolate.
Shave the chocolate into a glass measuring cup.
This makes it really easy to add the cream straight into it and, if the chocolate cools too fast, you can place the measuring cup right into the pot of hot water (see next step) and finish mixing.
Bring heavy cream to a low boil (or high simmer?
), using a double boiler (I actually prefer a pot of water with a glass pyrex bowl nestled in it).
Stir regularly.
You want it just starting to boil.
Pour the cream over the chocolate.
If you are doing more than one flavor of chocolate, try to get the cream divided equally between the chocolates.
I suggest leaving the dish of chocolate (or dishes) on the stove so they don't get cold.
It blends best this way.
Let sit for 1 minute and then slowly stir each until well blended.
Then beat until it shines.
Refrigerate until stiff enough to roll into balls (about 6 hours.
I stir hourly).
I found 2 teaspoons to be a good size for me.
If you are going to dip these in chocolate, then once you form them, freeze for one hour.
Otherwise, roll them in your topping as you form them into balls.
Being warm from your hands helps them pick up the coating.
If you are rolling in topping:.
Grind your topping in a food processor or blender.
I used my coffee grinder for the cacao nibs.
Pour onto a plate and spread out evenly.
As you roll the truffles into balls, roll them into the topping of choice immediately and set them on a waxed paper lined tray.
Refrigerate until serving.
If you are dipping in chocolate:.
Using the double boiler, melt the chocolates.
DO NOT OVERSTIR.
Just let them melt and stir just enough to combine the chocolates.
Overstirring leads to stiff chocolate that cannot be used for dipping.
Line a baking sheet with waxed paper.
One at a time, drop the truffles into the chocolate, coat, and then place on the waxed paper.
I found that chopsticks were the easier to do this with, as I could grip easily and let it drip off excess.
I've read suggestions about stabbing with a fork, but that just didn't work for me.
These will soften quickly.
If they start slipping off the chopsticks or smush as you work with them, put them back in the freezer for a bit.
I divided my truffles onto to trays so that one was always in the freezer and just swapped them as the ones out softened.
I also put an ice bag on the tray with the truffles to help keep them cool while they were out.
Once all the truffles are coated, let them get hard enough to move.
Then you can nestle them all together on the same tray and drizzle them with white chocolate.
Alternately, you can sprinkle them with cocoa powder or ground cacao nibs while still soft.","url":"https://recipe.bluelayer.org/recipe/34122/ganache-truffles"},{"id":"34091","title":"Chocolate Fudge Frosting","ingredients":"sugars, powdered
cocoa, dry powder, unsweetened
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"In a food processor fitted with a metal blade, process confectioners sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.
Spread frosting on cooled cupcakes.
Variations
If you prefer your frosting a little less sweet, you can reduce the confectioners sugar by 1/2 cup (125 mL) for the full recipe or 1/4 cup (50 mL) for half the recipe.
To make this frosting vegan, substitute margarine for the butter and replace the chocolate cream liqueur with chocolate liqueur or rum.","url":"https://recipe.bluelayer.org/recipe/34091/chocolate-fudge-frosting"},{"id":"34072","title":"Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, powdered
oil, corn, peanut, and olive
nuts, hazelnuts or filberts","directions":"Heat an oven to 150c (300f)
Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
Add in the oil and powdered sugar and blend thoroughly.
Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.","url":"https://recipe.bluelayer.org/recipe/34072/gianduia-gianduja-nutella-chocolate-hazelnut-spread"},{"id":"33966","title":"Jibby's Creamy Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
butter, salted
cream, fluid, heavy whipping","directions":"Add the sugar to a heavy bottomed sauce pan
Pour the water in close to the sugar, evenly over the surface of it, so it none of the water splashes onto the side of the saucepan.
On medium high heat, without touching the sugar water mixture at all, heat the mixture.
You can start shaking the pan when there are small boiling bubbles over the entire surface of the sugar.
At the point you see the entire surface is covered, DO NOT step away from the pan; the sugar can start browning incredibly fast.
Once the sugar is dark in color, but not burnt, lower the temp to medium and slowly add the cream to the pot, whisking it in furiously.
Whisk in the butter, remove from the stove after 5 minutes (stirring frequently), and let cool at room temperature.
WATCH OUT, THIS STUFF IS EXTREMELY HOT RIGHT OFF THE STOVE
after about 2-3 hours of cooling, if your caramel has started to crystallized, bring it to a boil and add about 2 tablespoons of heavy cream, and let it cool again.
I like to store this sauce in an empty honey bottle.
I like to use it on my morning coffee and as a topping for certain desserts.
You can keep this refrigerated for about a month.","url":"https://recipe.bluelayer.org/recipe/33966/jibbys-creamy-caramel-sauce"},{"id":"33956","title":"Light Cinnamon Coffee Cake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola
egg substitute, powder
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 375 and grease a 8 inch or 9 inch square baking pan with nonstick cooking spray.
In a bowl, whisk together the milk, oil and egg or egg substitute.
In another bowl, stir together both flours, white sugar, baking powder and salt.
Add dry mixture to milk mixture and stir until just combined.
Pour into greased pan.
Mix together all topping ingredients and sprinkle evenly over cake batter.
Bake for 18-28 minutes, depending on size of pan used.
Check with knife near center to see if comes out clean.
Cool on wire racks and store in airtight container.
NOTE: I used a 9 inch flexible baking mold and it was finished in 18 minutes.
It will take longer baking time if using 8 inch pan.","url":"https://recipe.bluelayer.org/recipe/33956/light-cinnamon-coffee-cake"},{"id":"33845","title":"Vegan Parmesan","ingredients":"leavening agents, yeast, baker's, active dry
nuts, almonds
salt, table","directions":"Grind the almonds into a fine powder using a coffee, nut, or spice grinder (a food processor works, but it takes longer.
A hand blender does not work for grinding almonds.
).","url":"https://recipe.bluelayer.org/recipe/33845/vegan-parmesan"},{"id":"33726","title":"Cardamom Cinnamon Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, granulated
spices, cinnamon, ground
spices, cardamom
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, baking powder, salt and baking soda in a medium bowl and mix well.
Stir in vegetable oil.
Add buttermilk and stir just until blended.
Knead the dough on a floured surface until smooth.
Roll dough into a 15x8 inch rectangle.
Preheat oven to 400 degrees F. Grease a 9 round baking pan.
Spread butter over the dough.
Combine granulated sugar, cinnamon and cardamom in a small bowl and mix well.
Roll up the rectangle, jelly roll fashion, starting from one long side.
Pinch seam to seal.
Cut the roll into 1 1/2 inch slices.
Arrange slices, cut side up, in the prepared baking pan.
Bake until lightly browned, about 1520 minutes.
Remove from the oven.
Pour milk over the top, if desired.
Serve hot with a good cup of coffee and TRY not to eat the entire pan.","url":"https://recipe.bluelayer.org/recipe/33726/cardamom-cinnamon-biscuits"},{"id":"33627","title":"Herman Coffee Cake Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"On the day you get \"Herman, \" feed him:","url":"https://recipe.bluelayer.org/recipe/33627/herman-coffee-cake-recipe"},{"id":"33572","title":"Chinese Five Spice (Made Easy)","ingredients":"spices, cinnamon, ground
spices, cloves, ground
spices, fennel seed
spices, anise seed
corn, sweet, white, raw","directions":"NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE WHOLE FENNEL AND STAR ANISE FIRST.
YOU MAY DO THIS, BUT I GENERALLY PREFER NOT TO FOR A CLEAN, FRESH FLAVOR.
HOWEVER, IF USING THE SPICE SPECIFICALLY FOR BARBECUED MEATS OR PHO SOUP, I RECOMMEND LIGHTLY TOASTING THEM FIRST IN A DRY SKILLET OVER MEDIUM HEAT FOR A SMOKY FLAVOR BEFORE THE FINAL GRINDING.
YOU MAY SUBSTITUTE THE SZECHUAN PEPPERCORN WITH WHITE PEPPER, WHICH IS A POPULAR BLEND FOR USE IN CHINESE COOKERY.
KEEP IN MIND -- \"A LITTLE BIT OF FIVE SPICE POWDER GOES A LONG WAY\".
WHEN SEASONING FOODS, START WITH A SMALL AMOUNT, THEN ADJUST ACCORDINGLY.
MEASURE all ingredients into a clean spice mill or coffee grinder, whether whole or ground, using pre-ground cinnamon as the only exception: 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon fennel, 1 tablespoon star anise, 1 tablespoon Szechuan peppercorn.
GRIND mixture in a clean spice mill or coffee grinder in 15-30 second increments, until mixture is finely powderized.
Store in an airtight container.
Use measure-for-measure in any recipe calling for Chinese Five Spice powder.","url":"https://recipe.bluelayer.org/recipe/33572/chinese-five-spice-made-easy"},{"id":"33306","title":"Fat Bombs","ingredients":"butter, without salt
nuts, cashew nuts, raw
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
nuts, almonds
cherries, sweet, raw
cocoa, dry powder, unsweetened
apples, raw, with skin
cocoa, dry powder, unsweetened","directions":"Melt the three butters over very low heat.
As soon as you are able to blend the ingredients, remove from heat and mix thoroughly.
Add the rest of the ingredients.
Mix well.
This should at least double in bulk.
Add in any dried fruit, nuts, and seeds that you like.
You can add in chocolate or leave out the cocoa.
Use any nut butter.
I hugely prefer coconut butter over coconut oil because the texture is too oily for me, but some folk prefer it with coconut oil.
Scoop into anything you can remove these from.
These won't come out of metal easily.
I use silicone muffin tins or drop it onto waxed paper on cookie sheets.
The muffin tins are the easiest.
I use about 2 T per drop (I have a 2 T coffee scoop).
Refrigerate until solid.
You can then drizzle melted chocolate over them if you like.
Store in the fridge.","url":"https://recipe.bluelayer.org/recipe/33306/fat-bombs"},{"id":"33300","title":"Hot Chocolate (for Serious Chocolate Lovers)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
salt, table","directions":"Heat the milk in a saucepan over medium heat.
When hot, stir in the sugar and whisk until dissolved.
Once the milk is hot and steaming, add the chocolate and salt and turn the heat down to medium low.
Stir until the chocolate is completely melted.
The hot chocolate is now ready to serve.
If you prefer a thicker consistency (like me), keeping whisking and cook at a low boil for 3-5 minutes until it becomes thick and creamy.
Dont walk away, stay with it and lightly whisk to prevent scorching.
Serve warm with homemade marshmallows if desired.
Makes 4-6 small servings in demitasse or coffee cups.
Add-ins: You can also serve this with a small jigger of peppermint Kahlua or creme de mente.
Your guests add it to the chocolate as desired.
(Adapted from a recipe by David Lebovitz.)","url":"https://recipe.bluelayer.org/recipe/33300/hot-chocolate-for-serious-chocolate-lovers"},{"id":"33133","title":"Cinnamon Chocolate Coffee Cake - or Babka","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, granulated
vanilla extract
salt, table
egg substitute, powder
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
butter, without salt","directions":"Cream butter and sugar until smooth.
Add vanilla and slightly beaten egg yolks and mix about 2 minutes until fluffy.
Add flour and yeast and stir slightly.
Add the milk and mix on low speed to make a soft dough, adding flour as needed or milk.
Knead for 4 minutes before tipping onto counter.
Stretch the dough into a rectangle and fold letter style top to bottom and side to side.
Place dough in straight sided container, cover and rest 15 minutes.
Stretch and fold again, resting 15 more minutes.
Allow dough to rise 1.5 times its volume to double its volume.
Roll dough out to a 12 inch by 12 inch rectangle.
Make filling by placing frozen chocolate chips and cinnamon in a food processor and process to a grandular consistency.
Add cold butter and pulse until well mixed.
Spread mixture on dough, leaving a 1/4 inch rim uncoated.
Roll dough into a rope like cylinder without stretching the length beyond 15 inches.
Cut the rope into 2 15 inch half-cylinders and braid to form a loaf, folding in the ends.
Place in an 8 inch x 4.5 inch loaf pan well oiled.
Preheat oven to 350F while letting loaf rise to 1.5 times its volume.
Brush with egg white glaze if desired and bake for 50 minutes to an hour and 10 minutes, until the internal temperature is 180F to 200F.
To prevent over browning due to the sugar in this recipe, cover loosely for at least half the time with aluminum foil while baking.
Let cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/33133/cinnamon-chocolate-coffee-cake-or-babka"},{"id":"32899","title":"Yummy Microwave Blueberry Mug Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Take a coffee mug and add the flour, splenda, brown sugar and baking powder.
Mix the ingredients together.
Add the milk and stir.
Continue adding more milk and stirring until it looks like cake batter.
Add a handful of blueberries and stir them inches.
Place mug in the microwave.
Microwave on high for 2-3 minutes, depending on your microwave's wattage.
I sometimes microwave for 1.5 minutes and cake comes out with a nice sauce.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/32899/yummy-microwave-blueberry-mug-cake"},{"id":"32797","title":"Dutch Fudge","ingredients":"sugars, granulated
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Conversions.
10.5 oz = 300 grams.
7 oz = 200 grams.
1/3 oz = 10 grams.
3/8 cup = 1 ml.
For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or
2 tablespoons marashcino juice, or.
3 tablespoons whipping cream.
If you use cookie forms, keep them cooled in a dish of ice water.
Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings.
Boil the mixture, stirring constantly.
Product will be ready when a drop of the hot mixture does not flatten on a plate or in a cup of water, but retains it's basic \"drop\" shape.
DO NOT OVERCOOK.
Remove the pan from the heat.
Place the cookie forms on a sheet of foil and pour the mixture into the forms.
The fudge should not be more than 1 cm (3/8\") thick.
If cooky forms are not being used, pour directly onto a sheet of aluminum foil, raising its edges so the liquid does not pour out.
Keep the fudge to the thickness mentioned above.
Once it is hardened, cut with a cold knife.","url":"https://recipe.bluelayer.org/recipe/32797/dutch-fudge"},{"id":"32744","title":"Hot Buttered Rum Batter","ingredients":"butter, without salt
sugars, brown
sugars, powdered
ice creams, vanilla
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Melt butter in a large pot over medium heat.
Stir in sugars.
Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg.
Pour mixture into a plastic container, seal, and freeze.
When ready to serve, set out to soften and stir as it separates.
To prepare hot buttered rum, in a coffee mug, measure 1/2 cup Hot Buttered Rum Batter and 1 fluid ounce Captain Morgans Rum.
Then fill cup with boiling water.
Enjoy your hot buttered rum!
Notes: Apple cider can be used in place of water.
Rum can be eliminated as well but use apple cider, not water, for a delicious non-alcoholic drink.","url":"https://recipe.bluelayer.org/recipe/32744/hot-buttered-rum-batter"},{"id":"32638","title":"The Best Mocha Buttercream Frosting / Icing","ingredients":"butter, without salt
sugars, powdered
cocoa, dry powder, unsweetened
vanilla extract
water, bottled, generic","directions":"In your mixer, beat the softened butter with the powdered sugar until it is creamy.
Add in the cocoa powder, vanilla extract & coffee.
Beat with the mixer until it's nice and fluffy (about a minute or 2)
This makes a perfectly spreadable frosting.
The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.","url":"https://recipe.bluelayer.org/recipe/32638/the-best-mocha-buttercream-frosting-icing"},{"id":"32547","title":"Hot Cocoa Mix in a Mug","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
candies, marshmallows","directions":"Combine dry milk, sugar and 1/4 cup + 2 T. cocoa in a large bowl with lid.
Cover and Shake.
Spoon into decorated holiday baggies.
Toss mini marshmallows on top.
Place baggie into large holiday coffee mug.
Decorate as desired.
Attach following recipe:.
Measure 1/2 cup cocoa mix into mug.
Stir in 1 cup hot water or milk.","url":"https://recipe.bluelayer.org/recipe/32547/hot-cocoa-mix-in-a-mug"},{"id":"32161","title":"Buddy Valastro's (Cake Boss) Dad's Chocolate Mousse","ingredients":"cream, fluid, heavy whipping
sugars, granulated
cocoa, dry powder, unsweetened
alcoholic beverage, liqueur, coffee, 53 proof","directions":"Put the cream, sugar, cocoa powder, and Kahlua in a stainless steel mixing bowl.
Blend with a hand mixer at high speed until fluffy, about 1 minute.
Use immediately or refrigerate in an airtight container for up to 3 days.
*This makes about 3 1/2 cups, enough to fill and ice one 9 inch cake.
*
**This recipe brought to you courtesy of Buddy Valastro.
**","url":"https://recipe.bluelayer.org/recipe/32161/buddy-valastros-cake-boss-dads-chocolate-mousse"},{"id":"32061","title":"Coffee Vanilla Soy Milk","ingredients":"soymilk, original and vanilla, unfortified
syrup, maple, canadian","directions":"Place milk and syrup in a glass and stir well.
I like the milk to be very cold and will sometimes add an ice cube or two.","url":"https://recipe.bluelayer.org/recipe/32061/coffee-vanilla-soy-milk"},{"id":"32004","title":"Yogurt Cheese","ingredients":"yogurt, greek, plain, nonfat","directions":"Line a sieve with a coffee filter or cheesecloth.
Suspend the sieve over a deep bowl.
Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
Discard the liquid in the bowl and refrigerate the yogurt cheese.
Use within 1 week, discarding any accumulated liquid before using.","url":"https://recipe.bluelayer.org/recipe/32004/yogurt-cheese"},{"id":"31957","title":"Dark Chocolate Cupcakes With a Hint of Coffee","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cocoa, dry powder, unsweetened
sugars, powdered
oil, olive, salad or cooking
water, bottled, generic
vinegar, red wine
water, bottled, generic","directions":"You will need: 1 Sieve, 1 Bowl, 1 Wooden Spoon, 1 12-hole cupcake tin, lined with paper cakes, a skewer or toothpick, and a wire rack for cooling.
Preheat the oven to 180oC (350oF), Gas 4.
Combine the flour, bicarbonate of soda, cocoa powder and sugar and sift together into a bowl.
Make a well in the centre.
Pour in the 125ml water, the oil, coffee and the vinegar and stir together.
Spoon the mixture into the paper cases and bake in the preheated oven for about 15 minutes until risen and firm and a skewer inserted in the centre comes out clean.
Once cooked, transfer to a wire rack to cool.
When cool, top with a chocolate frosting, icing, or buttercream to finish.","url":"https://recipe.bluelayer.org/recipe/31957/dark-chocolate-cupcakes-with-a-hint-of-coffee"},{"id":"31921","title":"Coffee Cake in a Mug","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
spices, cinnamon, ground","directions":"Heat 1 tablespoon butter in a microwave-safe mug until softened, about 10 seconds.
Stir white sugar into butter until dissolved.
Mix 1/4 cup flour, applesauce, baking powder, vanilla extract, and salt into butter-sugar mixture until batter is smooth.
Mix 2 teaspoons flour, 1 teaspoon butter, brown sugar, and cinnamon together in a bowl using your hands until the texture of lumpy sand is reached; sprinkle over batter.
Cook in the microwave until coffeecake appears to be barely set, 50 to 80 seconds.
Cool before eating.","url":"https://recipe.bluelayer.org/recipe/31921/coffee-cake-in-a-mug"},{"id":"31818","title":"Potato Fake Out!!","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
bread crumbs, dry, grated, plain
spices, poppy seed
nuts, walnuts, english
sugars, granulated","directions":"OK - Refrigerate any leftover mashed potatoes, next day, nuke them til warm.
Meanwhile, bring large pot of water to boil.
Place potatoes in large bowl and add enough flour to form soft dough (it may take more than what I've written) Turn out on board and knead - adding enough flour to form non sticky but still soft dough.
Divide dough if two large sections (depends on how much leftovers you had) Roll into long rope and cut into 1 inch pieces.
Roll these pieces between palms of hand to form little sausages (size of your pinky) Continue till all of dough is used.
Drop 2 handfuls into water and stir so as not to stick to bottom.
When they float to top boil for about 1 minutes and remove to large bowl.
Continue until all dough is boiled.
In frying pan add oil and breadcrumbs and brown slightly.
Toss over dough and serve as a side.
You can adjust seasoning to taste.
DESSERT!
Same process to make dough and boiling process doesn't change.
If using fresh poppy seeds or walnuts brown slightly (or both go nuts!)
this gives good nutty flavor.
Toss onto warm boiled dough and add sugar to taste.
You can use canned and pre-sweetened - just leave out sugar and DO NOT brown in oil just toss into your boiled dough.
Serve as desert!
DESSERT 2 !
Same process, make the dough (you may need to add more flour, it shouldn't be stick) but -- Flour the board well, roll out your dough to about 1/4 inch thick.
Cut out 3 inch circles (coffee cup is good), or 2 x 4 inch strips, make a 1 inch slit in center (circle or strip).
Bring oil to heat and fry (I know unhealthy, but once in awhile it's ok) Fry until light golden on both sides.
(it's fast so be careful).
Drain on paper plate, sprinkle with powdered sugar or Dip in applesauce (I love them dipped in applesauce).
YUM.
Very simple but good!","url":"https://recipe.bluelayer.org/recipe/31818/potato-fake-out"},{"id":"31805","title":"Florentines with Vanilla Buttercream","ingredients":"butter, salted
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
syrup, maple, canadian
nuts, hazelnuts or filberts
nuts, pistachio nuts, raw
nuts, almonds
egg, white, raw, fresh
butter, salted
vanilla extract
sugars, powdered","directions":"Preheat the oven to 350F (175C).
Mix the ingredients for the caramel in a small saucepan.
Gently heat the mixture until the butter and sugar are melted.
Mix in the nuts and remove from heat.
Scoop about a teaspoon of the mixture into two 12-count non-stick muffin pans (only fill 18 of the holes).
Bake the cookies for about 10-12 minutes until golden brown.
Remove from oven.. Let the cookies cool for about 10 minutes in the pan.
Gently remove the cookies from the pan.
I used a knife to get them out.
Let the cookies cool completely.
For the buttercream:
Mix all the ingredients in a heat safe bowl or in the top of your double boiler.
Heat some water in the bottom of the double boiler and bring it to a simmer (if you dont have a double boiler use any saucepan that the bowl fits over, but make sure the water doesnt touch the bottom of the bowl).
Whip the buttercream until thick and fluffy over the simmering water.
It takes some time to get the buttercream nice and fluffy.
Pipe the buttercream on the bottom of half of the cookies.
Top each with another cookie, bottom side down, pressing lightly to adhere.
Serve with a nice cup of tea or coffee.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31805/florentines-with-vanilla-buttercream"},{"id":"31732","title":"Vickys Rice Crumb, Gluten-Free Breadcrumb Substitute","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook your rice by packet instruction in a large pan of boiling water.
The crumbs will keep well so don't be afraid to make more than you need
*165g / 1 cup of dry brown rice will make enough crumbs to coat 3lbs of meat/poultry.
Likewise 150g / 1 cup dry long grain white is enough for the same
Preheat your oven to gas 1/2 (half) / 120C / 250F and when the rice is cooked, spread it in a single layer onto a baking tray
Bake for 20 minutes or so until dried then let cool
Put the cooled rice into a blender or coffee grinder and grind it into a fine crumb consistency
Store in a glass jar with a lid in a cool dark place or in the fridge
Use in place of breadcrumbs in any recipe requiring them such as meatloaf, breaded fish fillets or chicken strips, stuffed mushrooms, a crust for a roast, stuffing etc","url":"https://recipe.bluelayer.org/recipe/31732/vickys-rice-crumb-gluten-free-breadcrumb-substitute"},{"id":"31706","title":"Peachy Sour Cream Coffee Cake Recipe","ingredients":"nuts, pecans
sugars, brown
sugars, granulated
spices, cinnamon, ground","directions":"Combine all streusel ingredients; set aside.
In a large mixing bowl, cream shortening and sugar till fluffy.
Beat in Large eggs.
Combine all dry ingredients; add in alternately with the lowfat sour cream and vanilla to the creamed mix.
Beat till smooth.
Pour half the batter into a 9 inch springform pan.
Sprinkle with 1 c. of the streusel.
Top with remaining batter and 1/2 c. streusel.
Bake at 350 degrees for 30 min.
Arrange peaches over cake; sprinkle with remaining streusel.
Bake an additional 30-40 min or possibly till cake tests done.
Cold cake 10 min before removing sides of pan.
Serve hot or possibly at room temperature.
Yield 12 servings.","url":"https://recipe.bluelayer.org/recipe/31706/peachy-sour-cream-coffee-cake-recipe"},{"id":"31688","title":"Yummy Raisin Bites","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola
honey
raisins, seeded","directions":"In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.
In a small bowl, combine the milk, oil and honey; add to the dry ingredients and stir just until moistened.
Stir in raisins.
Drop by tablespoonfuls onto baking sheets coated with cooking spray.
Bake at 425 F for 8-10 minutes or until lightly browned.
Remove to wire racks.
Note : They're better out of the oven or the same day.
The next days, they're a bit dry.
But they can be great soaked in coffee.","url":"https://recipe.bluelayer.org/recipe/31688/yummy-raisin-bites"},{"id":"31386","title":"\"hityl?\" Cinnamon Candy Sauce","ingredients":"spices, cinnamon, ground
water, bottled, generic","directions":"Put water & cinnamon candies in a small saucepan over med heat.
When the candies begin to melt, reduce heat & simmer till candies are fully melted & a has sauce formed.
Stir constantly & add water (or more candies) as desired, but don't get the sauce too thin.
Done!
NOTE: You can add 2 tbsp of real honey or a good maple syrup for a more syrup sauce -- or you can make a buttery version & melt the candies in butter over very low heat.
SERVING OPTIONS: Add sweet cinnamon flavor to your hot tea, coffee, apple juice, oatmeal, rice pudding, yoghurt or favorite smoothie & butter cream icing -- Use pastry brush to add sauce to breads, cinnamon toast or French toast -- Drizzle over vanilla ice cream!
-- Make a kid pleaser cheese ball or spread for graham crackers using cream cheese & crushed Nestles Crunch candy bars -- Mix w/cream cheese & drained crushed pineapple to put on a biscuit, bagel, English muffin or breakfast/dessert tortilla wrap & pinwheels -- Use as glaze for cakes -- Mix w/melted butter & add to your favorite apple crisp, pie or 1 of those prepare the nite before & bake French toast dishes -- Give as a food gift -- Take along on your next camping trip -- See what I mean?
The options are endless!
Somebody stop me!
I'm outta control here!","url":"https://recipe.bluelayer.org/recipe/31386/hityl-cinnamon-candy-sauce"},{"id":"31283","title":"Coffee, Chocolate, and Marshmallow Sundaes","ingredients":"cream, whipped, cream topping, pressurized
candies, marshmallows
pascha, organic bitter-sweet dark chocolate chips,
ice creams, chocolate
nuts, almonds","directions":"Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan.
Remove from heat.
Add chocolate and whisk until melted and smooth.
Cool marshmallow sauce at least 10 minutes and up to 1 hour.
Place 1 scoop of ice cream in each bowl.
Pour marshmallow sauce over.
Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.","url":"https://recipe.bluelayer.org/recipe/31283/coffee-chocolate-and-marshmallow-sundaes"},{"id":"31216","title":"Star Anise Lace Cookies","ingredients":"spices, anise seed
sugars, granulated
butter, without salt
vinegar, balsamic
wheat flour, white, all-purpose, unenriched","directions":"In an electric coffee/spice grinder finely grind star anise.
In a 1- to 1 1/2-quart heavy saucepan bring anise, sugar, butter, and vinegar to a boil over moderate heat, stirring, and boil 1 minute.
Remove pan from heat and stir in flour and a pinch salt until mixture is smooth.
Cool dough to room temperature.
Form and bake cookies as directed at below.
Preheat oven to 350F and line 2 large baking sheets with parchment paper.
Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets.
Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden.
Transfer parchment with cookies to racks to cool.
Cool baking sheets and line with fresh parchment between batches.","url":"https://recipe.bluelayer.org/recipe/31216/star-anise-lace-cookies"},{"id":"31068","title":"Sander's Hot Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
ice creams, vanilla
vanilla extract","directions":"Place milk and caramels in double boiler and heat, stirring, until hot and smooth cream is obtained.
Chop the chocolate and add it to above hot cream.
Stir until chocolate is melted.
Mix in soft ice cream and vanilla extract and stir until smooth.
VARIATION: Instead of using milk, substitute 1/3 very strong coffee.
NOTE: Can easily be prepared in the microwave instead of a double boiler.
It's a really old recipe!","url":"https://recipe.bluelayer.org/recipe/31068/sanders-hot-fudge"},{"id":"31015","title":"Coffee Toffee","ingredients":"beans, snap, green, raw
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Sprinkle crushed coffee beans evenly over the bottom of an 8-inch square pan.
Combine the butter and brown sugar in a small saucepan and bring to a boil.
Stir constantly over medium-low heat for exactly 7 minutes.
Immediately pour the mixture over the crushed coffee beans and quickly spread it out to the sides.
Sprinkle the chocolate chips evenly over the mixture.
Cover the pan with a breadboard and let it sit for 5 minutes.
Spread the melted chocolate chips evenly over the toffee.
Refrigerate for 1-3 hours.
Turn the pan over and the mixture will fall out and can easily be broken into pieces.","url":"https://recipe.bluelayer.org/recipe/31015/coffee-toffee"},{"id":"30930","title":"Chicken Skewers","ingredients":"spices, coriander seed
spices, cumin seed
spices, curry powder
spices, cinnamon, ground
salt, table
sugars, granulated
oil, corn, peanut, and olive
oil, sesame, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Place coriander and cumin seeds in heavy dry skillet, tossing occasionally over high heat.
When seeds just start to smoke, remove from heat and pour onto plate to cool.
Grind in mortar and pestle or electric coffee grinder.
Combine cumin and coriander with other spices in small bowl.
Grind peanuts in coffee grinder until they are the size of small crumbs.
Add to spices.
Add just enough sesame oil to mixture to form paste.
Rub paste on chicken and marinate overnight.
Thread chicken onto skewars and grill over medium-hot heat until just cooked through.
(If using bamboo skewars, soak in warm water for half an hour before cooking.
).","url":"https://recipe.bluelayer.org/recipe/30930/chicken-skewers"},{"id":"30801","title":"Toasted Rice Powder","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a dry small heavy skillet (not non-stick) toast rice over moderate heat, stirring, until deep golden, about 5 to 8 minutes, and transfer to a bowl to cool.
In an electric coffee or spice grinder or in a blender grind rice to a powder.
Sift powder through a fine sieve into a bowl","url":"https://recipe.bluelayer.org/recipe/30801/toasted-rice-powder"},{"id":"30660","title":"Low Carb Flax Cake","ingredients":"beverages, protein powder whey based
seeds, flaxseed
leavening agents, baking soda
sugars, granulated
egg, white, raw, fresh
vanilla extract","directions":"In a coffee mug mix all the dry ingredients, and stir with a fork until well blended.
Add egg whites, melted butter and vanilla to dry ingredients.
Blend with a fork until well blended.
Cook in Microwave on high for 1 minute.
When done, turn cake out onto a plate, cut in half and top with jelly.","url":"https://recipe.bluelayer.org/recipe/30660/low-carb-flax-cake"},{"id":"30638","title":"Walnut Butter Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cocoa, dry powder, unsweetened
butter, without salt
nuts, walnuts, english","directions":"Preheat oven to 300 degrees.
Into bowl, sift flour, salt, sugar, and coffee or possibly cocoa.
With pastry blender (or possibly 2 knives) use scissor fashion, cut in butter till the size of small peas.
Press dough together.
Shape in to small balls roll in nuts.
Place 2 inches apart on ungreased cookie sheep.
Flatten with bottom or possibly glass dipped in sugar.
Bake 25 min or possibly might take a little longer.
Cold slightly.
Remove to wire rack.","url":"https://recipe.bluelayer.org/recipe/30638/walnut-butter-cookies-recipe"},{"id":"30466","title":"Vanilla Syrup 2.0","ingredients":"water, bottled, generic
sugars, granulated
vanilla extract","directions":"Combine water, sugar and vanilla in a saucepan, stir well.
Bring to a boil.
Boil for 4-5 minutes.
Cool, cover and pour into a decorative bottle.
Slap a label or some ribbon on the bottle or mason jar and you are good to go.
Include a recipe card with it and suggest mixing the syrup into club soda for a cream soda, into coffee for a wonderful flavor, over pancakes, waffles or over ice cream as a treat!
This will keep 3 weeks in your fridge.
Rewarm later for use.
Happy holidays!","url":"https://recipe.bluelayer.org/recipe/30466/vanilla-syrup-2-0"},{"id":"30445","title":"Homemade Mascarpone Cheese","ingredients":"cream, fluid, heavy whipping
lemon juice, raw","directions":"Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently.
I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
Remove from heat and allow to cool for 20 minutes.
Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl.
Pour in thickened cream.
Once cream cools completely, move the strainer and bowl to the refrigerator.
24 hours later, peel off the coffee filter and put your finished cheese in a container.
Or if you're impatient and don't mind it a bit less firm, you can remove it sooner!
Makes about 6 oz.","url":"https://recipe.bluelayer.org/recipe/30445/homemade-mascarpone-cheese"},{"id":"30394","title":"Hobo Bread","ingredients":"raisins, seeded
raisins, seeded
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Place the dark and golden raisins in a medium bowl.
Dissolve baking soda in boiling water, and pour over raisins.
Let stand overnight without stirring.
Preheat the oven to 350 degrees F (175 degrees C).
Grease three 1 pound sized coffee cans.
In a large bowl, stir together the flour, sugar and salt.
Stir in the raisins with their water, and the oil until well blended.
Batter will be thick.
Divide the batter evenly between the 3 cans.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean.
Lay cans on their side to loosen the bread as it cools.","url":"https://recipe.bluelayer.org/recipe/30394/hobo-bread"},{"id":"30356","title":"Creamy Mocha Frozen Dessert Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, pecans
butter, without salt","directions":"In medium bowl, combine all crust ingredients; blend well.
Press firmly into bottom of a 9 or possibly 10 inch springform pan.
In a large bowl, beat cream cheese till fluffy.
Beat in sweetened condensed lowfat milk and chocolate syrup till smooth.
In a small bowl, combine instant coffee and water; add in to cream cheese mix.
Mix in whipped topping; spoon into prepared crust.
Sprinkle proportionately with 1/4 c. pecans.
Freeze overnight or possibly till hard 15-16 servings.
Allow to thaw in refrigerator 15-20 min before serving.","url":"https://recipe.bluelayer.org/recipe/30356/creamy-mocha-frozen-dessert-recipe"},{"id":"30297","title":"Dulce De Leche Coffee Shake","ingredients":"ice creams, vanilla
ice creams, vanilla
milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, liqueur, coffee, 53 proof","directions":"Process the first 3 ingredients (and, if desired, the coffee liqueur) in a blender, stopping to scrape down the sides.
Serve immediately.
Recommended to use Haagen-Daz brand ice cream.","url":"https://recipe.bluelayer.org/recipe/30297/dulce-de-leche-coffee-shake"},{"id":"30149","title":"Snickerdoodle Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cinnamon, ground
cream, whipped, cream topping, pressurized","directions":"Place ingredients in a small bowl.
Using a whisk, blend until evenly colored.
Store in an airtight container.
To use, put 1-2 tsp creamer in hot beverage of choice.
I actually prefer more in my coffees.","url":"https://recipe.bluelayer.org/recipe/30149/snickerdoodle-coffee-creamer"},{"id":"30073","title":"Hot Cocoa Mix","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
candies, semisweet chocolate","directions":"In food processor, with knife blade attached, blend cocoa, sugar, chocolate, and 1/4 teaspoon salt until almost smooth.
Store in tightly sealed container at room temperature up to 6 months.
Makes about 3 1/2 cups.
To make: For each serving, in a microwave-safe mug, mix 3 tablespoons Hot Cocoa Mix with 1 cup milk.
Microwave on High 1 1/2 to 2 minutes or until blended and hot, stirring once.
Swirl a dollop of whipped cream on top...mmm.
Variations:Mocha Variation: Prepare Hot Cocoa Mix recipe, adding 1/3 cup instant coffee powder or granules before blending in processor.Mexican Spice Variation: Prepare Hot Cocoa Mix recipe, adding 2 teaspoons ground cinnamon and 1/4 teaspoon ground red pepper (cayenne) before blending in processor.Vanilla Variation: Prepare Hot Cocoa Mix recipe, adding a half of a vanilla bean (pod and seeds) before blending in processor.","url":"https://recipe.bluelayer.org/recipe/30073/hot-cocoa-mix"},{"id":"29748","title":"Tuscan Spice Rub","ingredients":"spices, fennel seed
spices, basil, dried
spices, garlic powder
salt, table
spices, rosemary, dried
spices, oregano, dried","directions":"Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground.
Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.
Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.","url":"https://recipe.bluelayer.org/recipe/29748/tuscan-spice-rub"},{"id":"29667","title":"Bahama Mama","ingredients":"alcoholic beverage, distilled, rum, 80 proof
alcoholic beverage, distilled, rum, 80 proof
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
alcoholic beverage, liqueur, coffee, 53 proof
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw","directions":"Stir all ingredients with ice.
Strain into a chilled tumbler filled with ice.
Garnish with a strawberry or cherry.","url":"https://recipe.bluelayer.org/recipe/29667/bahama-mama"},{"id":"29594","title":"Buttermilk Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
orange juice, raw
cream, fluid, heavy whipping
spices, cinnamon, ground
sugars, granulated","directions":"PREHEAT THE OVEN TO 425F (220C).
Use an ungreased baking sheet.
Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
Stir well with a fork to mix and aerate.
Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs.
Add the buttermilk, currants and orange rind.
Mix only until the dry ingredients are moistened.
Gather the dough into a ball and press so it holds together.
Turn the dough out onto a lightly floured surface.
Knead lightly 12 times.
Pat the dough into a circle 1/2-inch thick.
TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend.
Brush the dough with the glaze.
Cut the dough into 18 pie-shaped pieces.
Place the scones 1 inch apart on the baking sheet.
Bake for about 12 minutes or until the tops are browned.
Serve warm with coffee or tea and butter if needed.","url":"https://recipe.bluelayer.org/recipe/29594/buttermilk-blueberry-scones"},{"id":"29421","title":"Jamaican Bob Sled","ingredients":"alcoholic beverage, distilled, rum, 80 proof
alcoholic beverage, liqueur, coffee, 53 proof
alcoholic beverage, distilled, vodka, 80 proof
orange juice, raw
lemon juice, raw
syrups, grenadine","directions":"Add all the ingredients to a shaker half filled with ice.
Shake well and strain into an old fashioned glass with ice cubes.","url":"https://recipe.bluelayer.org/recipe/29421/jamaican-bob-sled"},{"id":"29260","title":"Coconut Cacao Bark","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
chocolate, dark, 70-85% cacao solids
vanilla extract
sweetener, syrup, agave
nuts, almonds","directions":"Melt the coconut oil in a medium saucepan.
Carefully add the raw cacao, vanilla, sweetener and nuts.
The oil might spit a bit when you add other ingredients to it.
Note: If you want, grind the Xylitol in a coffee grinder until a fine powder.
Mix well to dissolve the sweetener and taste to make sure it is sweet enough.
Pour onto a baking sheet covered with parchment paper.
My baking sheet was 8x 11 1/2\" which made my bark about 1/4\" thick.
But you can use a smaller one if you like your bark thicker.
Put the pan into the freezer for about 30 minutes making sure the pan is straight so the bark will be even when it sets.
Check the bark before you take it out of the freezer to ensure its solid all the way through.
When set remove from the pan and break into pieces.
Store in the fridge.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/29260/coconut-cacao-bark"},{"id":"29211","title":"Millionaires Shortbread - Chocolate, Ginger and Caramel Slices","ingredients":"butter, without salt
butter, without salt
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
spices, ginger, ground
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"You will need:.
A square baking tin, 20cm (8), greased and base-lined with baking parchment or paper.
To make the base, process the biscuits until they are like crumbs then stir in the melted butter.
Spoon this mixture into the tin and, very lightly, press to make an even layer.
Chill for 20 minutes.
Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves.
Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
Sprinkle the chopped ginger over the caramel base if using.
Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate.
Pour the dark chocolate over the caramel, spreading it out to the edges.
Repeat with the milk chocolate, then swirl them slightly to create a pattern.
Leave aside to set.
When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
Hide the remaining slices from all other family members and friends!","url":"https://recipe.bluelayer.org/recipe/29211/millionaires-shortbread-chocolate-ginger-and-caramel-slices"},{"id":"28940","title":"Raspberry Vinaigrette With Poppy Seeds","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
raspberries, raw
lemon juice, raw
alcoholic beverage, distilled, rum, 80 proof
vinegar, distilled
oil, olive, salad or cooking
spices, poppy seed","directions":"Reduce apple juice with the lemon juice in a sauce pan until it reaches the consistency of syrup.
Add frozen raspberries and rum and continue cooking until the raspberries melt and the alcohol in the rum evaporates.
In a strainer (or coffee filter) separate the solid ingredients from the liquid ingredients (the solid ingredients can be thrown away).
In a cocktail shaker take the strained raspberry mixture, the vinegar and oil and shake until well mixed.
Finally add the poppy seeds to the mixture and then serve over a bed of fresh spinach and feta cheese.","url":"https://recipe.bluelayer.org/recipe/28940/raspberry-vinaigrette-with-poppy-seeds"},{"id":"28936","title":"Dairy Free Hot Chocolate","ingredients":"beverages, almond milk, unsweetened, shelf stable
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
candies, marshmallows","directions":"Combine all ingredients in a medium-sized saucepan and heat just until it reaches a boil.
Remove from heat and whisk until smooth.
Pour into coffee mugs and serve with marshmallows.","url":"https://recipe.bluelayer.org/recipe/28936/dairy-free-hot-chocolate"},{"id":"28690","title":"Coffee Cake (Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
yogurt, greek, plain, nonfat
egg substitute, powder
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, brown
spices, cinnamon, ground
nuts, walnuts, english","directions":"Make the streusel topping: mix together the 2 tbsp flour, brown sugar, cinnamon, margarine in a small bowl; add nuts and set aside.
Sift or stir together the flour, sugar, baking soda, baking powder, and salt in a medium bowl.
Stir the egg replacer into the water until mixed (in a large bowl), then add the soy yogurt (be sure to use a brand of soy yogurt that is very smooth and creamy tasting).
Add dry ingredients to the yogurt mixture and beat with a spoon just until smooth.
Scrape into an 8\" or 9\" pan, either nonstick or lightly oiled/sprayed.
Sprinkle the streusel topping evenly over the batter.
Bake in preheated 350 degrees F oven, for about 30-35 minutes or until done (depends on the size/shape of your pan- you may need to check after 25 min if the pan is quite shallow).","url":"https://recipe.bluelayer.org/recipe/28690/coffee-cake-vegan"},{"id":"28664","title":"Frozen Mint Chocolate Boccacino","ingredients":"cocoa, dry powder, unsweetened
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
vanilla extract
water, bottled, generic","directions":"This recipe requires a process called double-strength brewing for maximum flavor.
Brew 12 tablespoons of coffee with only 6 cups of filtered water.
This will be a very strong brew of coffee that needs to be set aside and chilled in your refrigerator for at least 3 hours.
Blend coffee, milk, chocolate syrup and vanilla together in a blender with 2 cups of ice for at least 30 seconds or to desired thickness.
Serve in tall glass.
Top with whipped cream and a single mint leaf.","url":"https://recipe.bluelayer.org/recipe/28664/frozen-mint-chocolate-boccacino"},{"id":"28663","title":"Kocoa Klastch Blend","ingredients":"sugars, granulated
vanilla extract
cocoa, dry powder, unsweetened
orange juice, raw
spices, cinnamon, ground
spices, anise seed","directions":"In a large bowl, stir together the confectioners' sugar, coffee creamer, cocoa, orange zest, cinnamon and anise seed.
Store in an airtight container, or separate into smaller jars for gift giving.
To prepare, mix 1/4 cup of the cocoa mix with 1 1/2 cups of hot milk or boiling water.","url":"https://recipe.bluelayer.org/recipe/28663/kocoa-klastch-blend"},{"id":"28415","title":"Fudge Babies","ingredients":"nuts, walnuts, english
dates, deglet noor
vanilla extract
cocoa, dry powder, unsweetened","directions":"Chop/blend all the ingredients, using a food processor, Magic Bullet, etc.
Roll into cutey-pie little balls.
(Use plastic wrap if you need to.
).
I rolled these into balls, but if you want true brownies, simply shape the dough into bars instead.
**Update*** Version 2:.
Hot Cocoa Fudge Babies!
30 grams cashews, 80 grams dates, 5 grams (1T) dark cocoa powder.
Blend.
Even fudgier than the original!
:).
(Add mint and cacao nibs and youre getting into Wild Bar territory.
And if you leave out the cocoa, you have a homemade Cashew Cookie Larabar!
).
* Add shaved coconut, mini chips, nuts, or raisins to the mix.
* Moisten truffles, then roll in cocoa powder, sugar, coconut, crushed nuts, etc.
* Add oils or extracts, such as mint or coconut.
* Sprinkle in some ground coffee for a java jolt.
* Extreme Chocoholic Version: Melt some chocolate and add it to the mix when you add the vanilla and cocoa.","url":"https://recipe.bluelayer.org/recipe/28415/fudge-babies"},{"id":"28249","title":"Parmezano Sprinkles(Vegan)","ingredients":"seeds, sesame seeds, whole, dried
leavening agents, yeast, baker's, active dry
seeds, flaxseed
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
salt, table","directions":"Grind almonds or sesame seeds to a fine powder in a coffee grinder(or food processor but use grinder if using sesame seeds).
Move to a food processor and add remaining ingredients and pulse until all is well incorporated.
I sometimes use red miso, it's good too.
Store in an airtight container in the refrigerator.
Will keep for a month or longer in the fridge.
Also may be frozen.
This can easily be doubled or quadrupled.","url":"https://recipe.bluelayer.org/recipe/28249/parmezano-sprinkles-vegan"},{"id":"28199","title":"Non-Dairy Vanilla Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract","directions":"In a medium pot set over medium heat, add light coconut milk, unsweetened coconut milk and sugar.
Stir constantly until sugar is dissolved and bubbles start to appear on the sides of the pan (dont let it come to a boil).
Whisk in vanilla extract and cook for two minutes more.
Remove from heat.
Let creamer cool completely, then store in a glass container in the refrigerator for about a week.
Shake before using.
Note: You can always sub unsweetened almond milk for the coconut milk from the carton.","url":"https://recipe.bluelayer.org/recipe/28199/non-dairy-vanilla-coffee-creamer"},{"id":"27898","title":"Pecan-Praline Sauce","ingredients":"butter, salted
sugars, granulated
syrups, corn, light
water, bottled, generic
cream, fluid, heavy whipping
nuts, pecans
salt, table
alcoholic beverage, distilled, whiskey, 86 proof
vanilla extract","directions":"In a medium, heavy-duty saucepan, melt the butter.
Stir in the sugar and corn syrup and cook, stirring regularly, until the mixture becomes deep amber, the color of coffee with a touch of cream.
Remove from the heat and whisk in the water.
Since the mixture can splatter, you may wish to wear an oven mitt.
(The sugar might seize when you add the water, but it will smooth out as you stir it.)
Bring the sauce to a low boil, whisking, until the sugar is dissolved and the sauce is smooth.
Remove from the heat and stir in the cream, pecans, salt, whiskey, and vanilla.
Serve warm.
To make Pecan, Cranberry, and Praline Sauce, substitute 1/4 cup (30 g) of chopped dried cranberries for 1/4 cup (30 g) of the pecans.
This sauce can be stored in the refrigerator for up to 2 weeks.
Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.","url":"https://recipe.bluelayer.org/recipe/27898/pecan-praline-sauce"},{"id":"27833","title":"Ruby-Red Raspberry Vinegar and Old-Fashioned Vinegar Syrup","ingredients":"raspberries, raw
vinegar, red wine
syrup, maple, canadian","directions":"Rinse the fresh berries under cold running water and drain well.
Place into a glass or stainless steel bowl and lightly crush the berries (no need to crush the frozen berries).
Stir in the vinegar, cover with a clean towel, and let stand 48 hours.
Strain the vinegar through a fine mesh sieve (line with cheesecloth or a clean coffee filter if the mesh is not fine enough).
Pour into sterilized bottles and seal.
Store in a cool cupboard or storage pantry, out of direct sunlight.
Use as a salad condiment.
Can also be used as a beverage (allow 2 to 3 tablespoons per 8 ounces of ice water), and sweeten to taste.
Makes 2 1/2 cups of raspberry vinegar.
For use as a beverage, you can mix the raspberry vinegar with 1 cup of Simple Syrup (simple syrup is made by boiling equal parts--or in this case, 1 cup each water and sugar--of water and sugar together until reduced and thickened to the consistency of honey).
Bottle and store as above.
Add 3 or 4 tablespoons of raspberry vinegar syrup to ice water, for a refreshing beverage.
Makes 3 1/2 cups of raspberry vinegar syrup.","url":"https://recipe.bluelayer.org/recipe/27833/ruby-red-raspberry-vinegar-and-old-fashioned-vinegar-syrup"},{"id":"27749","title":"Healthy Coffee Cake (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
leavening agents, baking soda
salt, table
beverages, almond milk, unsweetened, shelf stable
vanilla extract
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vinegar, cider
oats
nuts, almonds
sugars, brown
spices, cinnamon, ground
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 350F.
Grease an 8 inch baking dish and set aside.
In a large bowl, combine the flour, erythritol or sugar, baking soda, and salt.
Add in the almond milk, vanilla extract, applesauce, and vinegar until the batter is uniform and no pockets of flour remain.
Take care not to over stir.
Pour the batter into the prepared baking dish and set aside.
In the same bowl (we don't like dirtying extra dishes here), combine all the ingredients for the streusel topping and stir until completely incorporated, Sprinkle over the cake batter and gentry swirl using a knife.
Bake in the oven at 350F for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool and devour.","url":"https://recipe.bluelayer.org/recipe/27749/healthy-coffee-cake-vegan"},{"id":"27665","title":"Traditional Coconut Milk","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic","directions":"In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes.
Let cool for 5 minutes.
Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid.
For thinner milk, add a little more water.
Use immediately in any recipe calling for coconut milk.
This does not store well because it loses flavor quickly.","url":"https://recipe.bluelayer.org/recipe/27665/traditional-coconut-milk"},{"id":"27662","title":"Coffee Liqueur (Cape Verde Islands) Licor De Cafe","ingredients":"candies, dark chocolate coated coffee beans
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated
water, bottled, generic","directions":"Set a few coffee beans aside, then place the rest of the coffee beans into the rum and allow them to infuse for eight days.
Place the sugar in a small saucepan and add the 2 cups of water.
Bring to a boil, and cook until you have a thin syrup.
allow syrup to chill.
Add the syrup to the coffee mixture, and mix well.
Pour the liqueur off into small decorative bottles.
Add a few coffee beans to each bottle and allow the liquer to age 3 weeks or longer before seving in tiny cordial glasses as an after-dinner drink.","url":"https://recipe.bluelayer.org/recipe/27662/coffee-liqueur-cape-verde-islands-licor-de-cafe"},{"id":"27613","title":"Oatmeal Cookies (Raw Vegan)","ingredients":"oats
nuts, almonds
raisins, seeded
sweetener, syrup, agave
nuts, cashew nuts, raw","directions":"Put oat groats in food processor and grind until fine.
Transfer to a mixing bowl.
Put almonds in food processor and pulse a few times to chop them until just coarsely chopped.
Transfer to bowl with the oats.
Add raisins and agave nectar to bowl and mix everything well.
Grind cashews in coffee grinder, and use this to coat your palms as you handle the cookie batter.
Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray.
Dehydrate for about 12 hours on 110 degrees.
Dehydrating time needed will vary according to how thick you've made the cookies, and the desired chewy/crunchy-ness.
:).","url":"https://recipe.bluelayer.org/recipe/27613/oatmeal-cookies-raw-vegan"},{"id":"27590","title":"Zaatar Duqqa","ingredients":"spices, cumin seed
spices, coriander seed
seeds, sesame seeds, whole, dried
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
spices, thyme, dried
salt, table
spices, fennel seed","directions":"In medium bowl, combine chickpeas and enough hot water to cover.
Soak 1 hour.
Drain and set aside.
In heavy, dry skillet over moderate heat, combine cumin, coriander, and 1/2 cup sesame seeds.
Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes.
In large bowl, combine toasted spices, chickpeas, thyme, and salt.
In spice grinder or clean coffee grinder, finely grind mixture (in batches if necessary).
Return to bowl and set aside.
In a heavy, dry skillet over moderate heat, combine remaining 1/2 cup sesame seeds and nigella.
Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes.
Add to other spices in bowl and toss to combine.
To serve, dust over cooked eggs (hard-boiled or soft-boiled, scrambled or fried), mix into soft cheese or yogurt, or drizzle olive oil on pita bread and sprinkle with mixture.
Stored in the refrigerator in clean, tightly sealed jar, mixture will keep up to 6 months.","url":"https://recipe.bluelayer.org/recipe/27590/zaatar-duqqa"},{"id":"27588","title":"Moroccan Spice Oil","ingredients":"spices, cumin seed
spices, coriander seed
spices, fennel seed
spices, cinnamon, ground
spices, ginger, ground
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"In heavy, dry skillet over medium-high heat, toast cumin, coriander and fennel seeds until fragrant, about 3 minutes.
(Be careful not to burn spices.)
Immediately transfer seeds to spice grinder (an inexpensive coffee grinder will do) or mortar and pestle and grind with cinnamon, ginger and red pepper flakes.
Return spices to skillet.
Add oil and heat just until oil is warmed through, 1 to 2 minutes.
Strain oil through a fine-meshed strainer lined with cheesecloth and store in tightly closed jar.","url":"https://recipe.bluelayer.org/recipe/27588/moroccan-spice-oil"},{"id":"27517","title":"Elegant Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
vanilla extract
vinegar, cider","directions":"Preheat the oven to 375 degrees.
Sift together the flour, baking cocoa, soda, salt and sugar directly into a 9-inch round or 8-inch square baking pan.
In a bowl, blend the oil, water or coffee, and vanilla and pour into the pan.
With a fork or a whisk, mix the batter until smooth.
Add the vinegar and stir quickly.
There will be pale swirls in the batter as the baking soda and vinegar react.
Stir just until the vineger is evenly distributed throughout the batter.
Bake for 25 to 30 minutes and set aside to cool.","url":"https://recipe.bluelayer.org/recipe/27517/elegant-chocolate-cake"},{"id":"27130","title":"One Minute Chocolate Cake in a Mug","ingredients":"cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Mug cake recipe: Combine dry ingredients and mix very, very well.
Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug.
Microwave 30-40 seconds.
If you dont want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).","url":"https://recipe.bluelayer.org/recipe/27130/one-minute-chocolate-cake-in-a-mug"},{"id":"27009","title":"Balsamic Fig Vinegar","ingredients":"figs, dried, uncooked
vinegar, balsamic
sugars, granulated","directions":"Bring figs, vinegar, and sugar to a simmer in a large saucepan.
Cook, stirring occasionally over low heat, for 10 minutes.
Cover, and let cool completely.
Working in batches, puree mixture in a food processor until smooth.
Strain through a fine sieve into a large nonreactive bowl.
Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl.
Pour strained mixture into sieve.
(Do not press solids in sieve.)
Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
Uncover, and remove sieve from bowl.
Discard solids.
Pour vinegar into a resealable nonreactive bottle or jar.
(Vinegar can be refrigerated for up to 1 month.
).","url":"https://recipe.bluelayer.org/recipe/27009/balsamic-fig-vinegar"},{"id":"26988","title":"Steviedee's Butt Rub","ingredients":"spices, pepper, black
spices, paprika
sugars, granulated
salt, table
sugars, brown
spices, chili powder
terra dolce, organic chipotle dried chile peppers,
corn, sweet, white, raw
spices, garlic powder
onions, raw
spices, cumin seed
mustard, prepared, yellow
wei-chuan, five spice powder,
celery, raw","directions":"Hit the whole black peppercorns, whole peppercorn blend, and onion flakes in coffee grinder to provide course-ground texture.
Mix all ingredients together.
Apply liberally to large cuts of pork prior to smoking.","url":"https://recipe.bluelayer.org/recipe/26988/steviedees-butt-rub"},{"id":"26951","title":"Rich Chocolate Pumpkin Truffles","ingredients":"cookies, vanilla wafers, lower fat
nuts, almonds
sugars, powdered
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
pumpkin, raw
alcoholic beverage, liqueur, coffee, 53 proof
sugars, powdered","directions":"*Note:Apple juice may be substituted for coffee liqueur if desired.
In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon.
Blend in chocolate, pumpkin, and coffee liqueur.
Form into 1-inch balls.
Chill.
Dust with remaining powdered sugar just before serving.","url":"https://recipe.bluelayer.org/recipe/26951/rich-chocolate-pumpkin-truffles"},{"id":"26932","title":"Crock Pot Boston Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded","directions":"Grease well a 1 pound coffee can - may flour if you wish.
Put enough water in crock pot to come halfway up the can.
In large bowl combine dry ingredients.
Combine molasses and milk then add to dry ingredients.
Stir in raisins, if desired.
Fill coffee cans about 2/3 full - cover with foil secured with rubber band.
Place can on trivet in crock pot, Water should come about 1/2 way up (if you cannot put the lid on the crock pot with a trivet then remove the trivet).
Put lid on crock pot and cook on high for 3 hours.
Remove from crock pot - remove foil cover and place can in 300 degree oven for 10 minutes to \"dry\".","url":"https://recipe.bluelayer.org/recipe/26932/crock-pot-boston-brown-bread"},{"id":"26791","title":"Tarragon Vinegar","ingredients":"vinegar, red wine
spices, tarragon, dried","directions":"Place the tarragon in a clean glass jar.
Heat the vinegar to just under the boil.
Pour over the tarragon.
Leave to cool without covering the jar.
If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
Leave the jar of vinegar in a dark, dry place for two weeks.
Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
Cap and use for recipes calling for tarragon vinegar.","url":"https://recipe.bluelayer.org/recipe/26791/tarragon-vinegar"},{"id":"26778","title":"Hg's Berries & Cream Oatmeal Pudding! - Ww Points = 3","ingredients":"vanilla extract
water, bottled, generic
nuts, almonds
vanilla extract
oats
goji berries, dried
sweetener, syrup, agave
salt, table","directions":"In a medium-sized microwave-safe bowl, combine the Coffee-mate powder with 2 oz.
of warm water and stir until dissolved.
Next add Almond Breeze and pudding mix, and stir until mixture is well blended.
Add all other ingredients to the bowl and stir.
Microwave for 3 minutes, and then allow to cool and thicken.
Dig in!","url":"https://recipe.bluelayer.org/recipe/26778/hgs-berries-cream-oatmeal-pudding-ww-points-3"},{"id":"26715","title":"Chemex Brewed Coffee, Using a Metal Kone Filter","ingredients":"candies, dark chocolate coated coffee beans
water, bottled, generic","directions":"Insert a Kone coffee filter into a Chemex carafe.
In a burr grinder set to a medium-fine grind size, grind the coffee beans.
Heat the water until it reaches 206 on an instant-read thermometer; alternatively, bring the water to a boil, then let stand for 1 minute.
Pour some of the hot water into the carafe, thoroughly rinsing and preheating the filter and carafe.
Discard the rinsing water.
Pour the ground coffee into the filter.
Place the Chemex on a kitchen scale and set the scale to zero.
Pour 80 grams of the hot water all over the coffee grounds, thoroughly saturating them.
Let stand until the coffee stops bubbling, about 1 minute.
Pour 120 grams of the hot water onto the coffee in a thin, steady, spiral stream, working from the center of the filter to the edge, then back to the center again.
Working in roughly 100-gram increments, pour the remaining 400 grams of hot water in a small circular motion in the center of the filter; maintain a water level that is just high enough that the coffee is never exposed to air.
Allow all of the coffee to drain into the carafe and serve.","url":"https://recipe.bluelayer.org/recipe/26715/chemex-brewed-coffee-using-a-metal-kone-filter"},{"id":"26603","title":"Microwave Cinnamon Coffee Cake","ingredients":"butter, without salt
sugars, granulated
egg substitute, powder
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground","directions":"In a mug, place a tablespoon of butter and soften it in the microwave for 10-15 seconds.
Then, go ahead and add 2 tablespoons of sugar and whisk until light and fluffy.
Add 2 tablespoons of whisked egg and mix it up until well blended.
Then, take 2 tablespoons of cream cheese and mix them until most of the cream cheese has been mixed in (its okay if theres some chunks).
Finally, add 1/4 cup of flour and 1/8 teaspoon of baking soda and mix it all up until you get a cake batter consistency.
For the crumb topping in another bowl, take a tablespoon of butter, 2 tablespoons flour.
1 tablespoon brown sugar and a teaspoon of cinnamon and mix it all up until you get crumbs.
If its not completely crumbed place a splash of cinnamon.
Then pop it in the microwave for 1 minute, allow it to cool for another minute and enjoy.","url":"https://recipe.bluelayer.org/recipe/26603/microwave-cinnamon-coffee-cake"},{"id":"26545","title":"Cilantro Oil","ingredients":"spices, coriander seed
oil, olive, salad or cooking","directions":"Bring a large saucepan of water to a boil.
Add the cilantro, making sure to push all the leaves under the boiling water.
Blanch the cilantro for 5 seconds.
Drain and immediately plunge into a bowl of ice water.
Drain well and squeeze out all liquid.
In a blender, puree the cilantro with the olive oil.
Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.
Store in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/26545/cilantro-oil"},{"id":"26298","title":"Tandoori Seasoning","ingredients":"corn, sweet, white, raw
spices, coriander seed
spices, cardamom
spices, cumin seed
spices, paprika
spices, chili powder
spices, fenugreek seed
spices, cloves, ground
spices, nutmeg, ground","directions":"Position the oven racks so that they are evenly spaced.
Preheat the oven to convection bake at 350F.
Combine the peppercorns, coriander seeds, cardamom seeds, and cumin seeds and spread in a shallow baking pan.
Place the pan on the center rack of the oven and roast for 20 minutes, until aromatic.
Cool.
Combine with the remaining spices in a coffee grinder or mortar and pestle and grind until finely pulverized.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/26298/tandoori-seasoning"},{"id":"26224","title":"Ultimate Sesame Spinach","ingredients":"water, bottled, generic
seeds, sesame seeds, whole, dried
soy sauce made from soy (tamari)
sugars, granulated
rice vinegar,
soup, chicken broth or bouillon, dry","directions":"Put the spinach in a large, dry frying pan over medium heat.
Cover and cook until the spinach is completely wilted, about 5 minutes.
Drain in a colander and squeeze out any excess moisture.
Chop the spinach coarsely.
Put the sesame seeds in a small, dry frying pan and toast over medium heat until light brown and fragrant, shaking the pan frequently, 3-5 minutes.
Cool and grind the seeds to a powder in a clean coffee grinder or mortar and pestle.
Combine the soy sauce, sugar, rice vinegar, and dashi and stir until the sugar is dissolved.
Add the sesame powder and stir until well blended.
Pour dressing over spinach.","url":"https://recipe.bluelayer.org/recipe/26224/ultimate-sesame-spinach"},{"id":"26207","title":"50% Whole Wheat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put flour, baking powder, and salt in a food processor and pulse to mix.
Cut the butter into chunks, drop on top of the flour mix, and pulse again, several short bursts, until it is in bits the size of split peas.
Sprinkle 1/2 cup of the cold milk over the mixture, and pulse.
Add a little more milk and pulse again, continuing until the mix just comes together into a ball.
Wrap the dough in wax paper or plastic wrap, and refrigerate for 1/2 hour.
Roll out the dough to 1/2\", and cut into circles with an average-size coffee cup (flour the rim), or your favourite cutter.
Bake at 450 on an ungreased baking sheet for approximately 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/26207/50-whole-wheat-biscuits"},{"id":"26180","title":"Western Spice Mix","ingredients":"spices, oregano, dried
spices, thyme, dried
spices, onion powder
spices, pepper, black
spices, pepper, black
spices, pepper, red or cayenne
spices, fennel seed
spices, paprika
spices, garlic powder","directions":"Combine all ingredients.
Store in a sealed container.
TIPS: Combine and grind briefly in a coffee grinder.
Substitute aniseed for fennel.
Use rounded tablespoons full when substituting seed for ground spice.
Instead of\"tablespoons\" use teaspoons to make enough to fill half a Schilling spice jar.","url":"https://recipe.bluelayer.org/recipe/26180/western-spice-mix"},{"id":"26093","title":"Honey Walnut Berry Yogurt","ingredients":"yogurt, greek, plain, nonfat
blueberries, raw
nuts, walnuts, english
honey","directions":"Put your yogurt into a bowl, you could use Greek yogurt or strain the regular-type yogurt in cheese cloth or coffee filters the night before.
Add your nuts and berries.
Squeeze the honey over the top to taste.
I like the kind in the honey bear for this to make it fast and easy for morning!","url":"https://recipe.bluelayer.org/recipe/26093/honey-walnut-berry-yogurt"},{"id":"25978","title":"Black Pepper Creme Fraiche","ingredients":"cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black","directions":"Combine the cream and buttermilk in a measuring pitcher and stir until you get a thick yogurt consistency.
Transfer to a jar, cover with cheesecloth or muslin, and secure with a rubber band.
Leave at room temperature for 12 hours.
The creme fraiche is now ready to use.
If you want to drain off some liquid so it is thicker, spoon it into a sieve lined with a coffee filter placed over a bowl, and put the setup in the fridge for a few hours.
Add the pepper to the cream just before serving.","url":"https://recipe.bluelayer.org/recipe/25978/black-pepper-creme-fraiche"},{"id":"25977","title":"Hazelnut Liqueur - Frangelico","ingredients":"nuts, hazelnuts or filberts
alcoholic beverage, distilled, vodka, 80 proof
sugars, granulated
water, bottled, generic
vanilla extract","directions":"In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.
Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the nuts to release all of their flavor.
Follow this by two strainings through slightly dampened cheesecloth.
For true clarity and professional looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since the process may take several hours.
In a very small saucepan, combine the sugar and water.
Bring to a boil over moderately high heat.
Simmer, uncovered, 5 minutes.
Let cool to room temperature.
Stir in the vanilla.
Funnel the strained hazelnut mixture into a clean, sterilized, glass bottle and then funnel in the sugar syrup.
Cover tightly; shake to blend.
Let mature, at room temperature or slightly cooler, for at least three weeks.","url":"https://recipe.bluelayer.org/recipe/25977/hazelnut-liqueur-frangelico"},{"id":"25854","title":"Chocolate Dirt","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Place the chips in a coffee grinder.
Grind until they have the texture of coarse sand.
Use immediately or store in a glass Mason jar at room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/25854/chocolate-dirt"},{"id":"25668","title":"Jeanie's Crumb Topped Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
cocoa, dry powder, unsweetened
spices, nutmeg, ground
spices, cloves, ground
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"For the buttermilk, you can also place 1 TBS.
vinegar into a one cup measure.
Add milk to the one cup line.
Let mixture sit for 10- 15 minutes.
It will curdle, that's okay!
Mix together flour and sugar.
Cut butter into this, using pastry blender until butter is in small pea size pieces.
(I sometimes use a fork and knife to mix!
).
Reserve 1 cup of this flour mixture and set aside.
Into remaining flour/ butter mixture, measure baking powder, soda, salt, cinnamon, nutmeg and cloves.
Mix well.
Add buttermilk and mix well again.
Batter will be thin, like water.
Pour into greased, 9x9 baking pan.
Sprinkle the reserved 1 cup flour/butter mixture on top.
Sprinkle chocolate chips and pecans over all.
Bake 350* for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/25668/jeanies-crumb-topped-coffee-cake"},{"id":"25646","title":"The Origianl Coco Lopez Bushwacker","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
alcoholic beverage, distilled, rum, 80 proof
chocolate, dark, 70-85% cacao solids
alcoholic beverage, liqueur, coffee, 53 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix all ingrediants in a blended until well blended.","url":"https://recipe.bluelayer.org/recipe/25646/the-origianl-coco-lopez-bushwacker"},{"id":"25639","title":"Basic Yogurt Cheese Recipe","ingredients":"yogurt, greek, plain, nonfat","directions":"Line a large colander with coffee machine filters.
Place the yogurt into the filters, spreading over as large an area as possible.
Place colander over a large dish to drain for 24 hrs.
(chill) The watery whey will drain out of the yogurt, leaving a cheeselike substance similar in consistency to cream cheese.
The longer the yogurt drains, the firmer it will become as more whey drains out.
(Although many people drain it only for 24 hrs, I like to start early and let it drain a little longer for firmer consistency.)
And though it's not essential, I think I get better results if I replace the coffee filters once or possibly twice during the process
(the yogurt will be becoming drier and firmer and is usually easy for me to remove it from one filter to the next.
If you choose to do this, you will notice less and less whey draining out each time as the yogurt becomes
\"cheese\".
This method is easy for me since I have the items on hand and I like it better than using cheesecloth.
Some people really love the yogurt funnels which you can buy at many culinary cookshops.
Plain yogurt cheese is 12 calories per Tbsp.
and has no fat.
Yogurt cheese may be used as a substitute in cheese balls, spreads, dips, cheesecakes, etc.
It is a good alternative to any of the following: ricotta cheese, lowfat sour cream, cream cheese or possibly mayonnaise.","url":"https://recipe.bluelayer.org/recipe/25639/basic-yogurt-cheese-recipe"},{"id":"25607","title":"Leslies Walnut-Cinnamon Crumble Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
syrup, maple, canadian
apple juice, canned or bottled, unsweetened, without added ascorbic acid
nuts, walnuts, english
spices, cinnamon, ground
vanilla extract","directions":"Preheat the oven to 350F.
Lightly oil a 9-inch square or round baking pan or a 9 by 5 by 3-inch loaf pan.
Combine the flour, baking powder, cinnamon, and salt in a large mixing bowl and stir together.
Make a well in the center and pour in the oil, syrup, and apple juice.
Stir until completely mixed.
Add a little more cinnamon if youd like a more pronounced scent and flavor.
Process the walnuts in a food processor until finely ground.
Combine them in a small bowl with the cinnamon and vanilla and stir together.
Taste, and add more cinnamon and/or vanilla if youd like.
Pour the batter into the prepared pan.
Top with the walnut mixture.
Bake in the shallow pan for 30 minutes or the loaf pan for 40 minutes, or until a knife inserted in the center tests clean.
Cool until just warm, then cut into squares, wedges, or slices to serve.
Calories: 170
Total Fat: 9g
Protein: 3g
Carbohydrates: 21g
Fiber: 2g
Sodium: 140mg","url":"https://recipe.bluelayer.org/recipe/25607/leslies-walnut-cinnamon-crumble-coffee-cake"},{"id":"25517","title":"Chocolate Chai Coffee Mix","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
spices, cinnamon, ground
salt, table
spices, ginger, ground
spices, pepper, black
spices, cloves, ground
spices, cardamom","directions":"Mix sugar, cocoa powder, cinnamon, salt, ginger, pepper, cloves, and cardamom together in an airtight container; seal and shake.","url":"https://recipe.bluelayer.org/recipe/25517/chocolate-chai-coffee-mix"},{"id":"25478","title":"Black Fig Vodka Recipe rgkirkpatrick","ingredients":"figs, dried, uncooked
figs, dried, uncooked
alcoholic beverage, distilled, vodka, 80 proof
lemon juice, raw","directions":"Combine chopped fresh figs, thinly sliced dried figs, lemon juice and vodka in a airtight container, seal, and store in a dark place at room temperature.
Infuse vodka for two weeks, shaking occasionally.
Strain through a coffee filter, and enjoy.
A bit of the vodka will have been lost through absorption by the dried figs.","url":"https://recipe.bluelayer.org/recipe/25478/black-fig-vodka-recipe-rgkirkpatrick"},{"id":"25471","title":"Alaskan Blueberry Pancakes] Recipe","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Mix above in crock or possibly bowl (not stainless steel) cover with kitchen towel or possibly cheescloth, let stand overnight.
In AM when nice and bubbly add in:2 tsp baking soda2 eggs3-4 Tbsp.
melted shortening or possibly butter 2 tsp sugarfresh blueberries (if your lucky sufficient to have them growing around you)
Pour large silver dollar size batter on warm griddle, cook and turn.
Serve with lots of syrup and butter and river coffee.
These also went great in backpacks for endurance on the trail.
The stronger the starter the stronger the pancake.","url":"https://recipe.bluelayer.org/recipe/25471/alaskan-blueberry-pancakes-recipe"},{"id":"25380","title":"Pistachio & Raisin Halva","ingredients":"seeds, sesame seeds, whole, dried
sugars, granulated
nuts, pistachio nuts, raw
raisins, seeded
honey","directions":"In a coffee grinder grind sesame seeds with sugar till fine powder.
Put in food processor bowl with rest of ingredients and pulse to form a stiff batter.
Shape into a loaf.
Refrigerate at least 1 hour before slicing.","url":"https://recipe.bluelayer.org/recipe/25380/pistachio-raisin-halva"},{"id":"25103","title":"Cherry Scones","ingredients":"cherries, sweet, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, nutmeg, ground
spices, ginger, ground
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
yogurt, greek, plain, nonfat
vanilla extract
sweetener, syrup, agave
nuts, walnuts, english","directions":"Cut cherries in half and pit them (or use a cherry pitter).
Place the cherries in a freezer-safe container and freeze for at least 3 hours prior to baking the scones.
This ensures the cherries dont pop in the dough while theyre baking.
With about an hour remaining on the cherry freezing ...
Into the large bowl of a KitchenAid mixer (with the wire whisk attachment) or food processor, add the oat flour, cornmeal, baking powder, baking soda, nutmeg, ginger and salt.
Mix or pulse to combine dry ingredients.
Set aside.
In a medium-sized bowl, combine the applesauce, yogurt, vanilla extract and agave nectar.
Stir to combine.
Very slowly pour the wet ingredients into the mixer with the dry ingredients about a quarter of a cup at a time (similar idea to making pie crust), mixing on medium speed.
Once all the wet ingredients are combined with the dry, add chopped walnuts and mix until integrated into the dough.
Taking the dough in your hands, form it into a disc shape.
Refrigerate the dough in a sealable container or plastic wrap for 1 hour.
Preheat the oven to 375 F. Pull the dough out of the refrigerator and remove the plastic wrap.
Put it on a work surface or cutting board.
Using a bread knife, cut the dough in half horizontally like you would a bun.
Place half of the frozen cherries on one of the dough halves then place the other half of the dough on top.
Press the dough halves together to seal the cherries in.
Press the remaining frozen cherries into the top of the dough.
Using a serrated knife, cut diagonals into the dough in order to create eight triangles.
Arrange the triangles on a parchment paper-lined baking sheet (be sure to give the triangles enough space to bake evenly).
Bake for 23 minutes or until the tops of the scones are golden brown.
Serve with butter, jam, honey or Nutella.
And coffee.","url":"https://recipe.bluelayer.org/recipe/25103/cherry-scones"},{"id":"24918","title":"Peach Streusel Coffee Cake Recipe","ingredients":"oats
sugars, granulated
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Heat oven to 350 degrees F. Spray 9 inch square baking pan or possibly grease lightly.
For streusel, combine all ingredients; mix well.
Set aside.
For coffee cake, beat first three ingredients till fluffy.
Add in egg whites; mix till smooth.
Combine dry ingredients; mix well.
Add in to sugar mix, half at a time, alternately with lowfat sour cream; mix just till blended.
Spread into prepared pan.
Pat canned peach slices dry with paper towels; arrange over batter.
Sprinkle with streusel.
Bake 50 to 55 min or possibly till wooden pick inserted in center comes out clean.
Serve hot.
16 servings.","url":"https://recipe.bluelayer.org/recipe/24918/peach-streusel-coffee-cake-recipe"},{"id":"24853","title":"Chemex Brewed Coffee, Using a Paper Filter","ingredients":"candies, dark chocolate coated coffee beans
water, bottled, generic","directions":"Line a Chemex carafe with a Chemex white paper filter.
In a burr grinder set to a medium-fine grind size, grind the coffee beans.
Heat the water until it reaches 206 on an instant-read thermometer; alternatively, bring the water to a boil, then let stand for 1 minute.
Pour some of the hot water into the carafe, thoroughly soaking the filter.
Discard the rinsing water (the wet filter will remain in place as you pour out the water).
Pour the ground coffee into the filter.
Place the Chemex on a kitchen scale and set the scale to zero.
Pour 80 grams of the hot water all over the coffee grounds, thoroughly saturating them.
Let stand until the coffee stops bubbling, about 1 minute.
Pour 120 grams of the hot water onto the coffee in a thin, steady, spiral stream, working from the center of the filter to the edge, then back to the center again.
Working in roughly 100-gram increments, pour the remaining 400 grams of hot water in a small circular motion in the center of the filter; maintain a water level that is just high enough that the coffee is never exposed to air.
Allow all of the coffee to drain into the carafe and serve.","url":"https://recipe.bluelayer.org/recipe/24853/chemex-brewed-coffee-using-a-paper-filter"},{"id":"24829","title":"Pumpkin Pie Spice Mix","ingredients":"spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Mix all spices together in a small bowl.
Makes 1 teaspoon of pumpkin pie spice.
For a fresher taste use fresh nutmeg, allspice berries, whole cloves and grind it yourself in a coffee grinder.
Use ground cinnamon instead of grinding cinnamon sticks as the ground cinnamon is of a much higher quality than the whole sticks.","url":"https://recipe.bluelayer.org/recipe/24829/pumpkin-pie-spice-mix"},{"id":"24609","title":"Emeril's Chocolate Cocktail","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
alcoholic beverage, liqueur, coffee, 53 proof
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
pascha, organic bitter-sweet dark chocolate chips,","directions":"Combine the vodka and liqueurs in a cocktail shaker with ice, and shake for 30 seconds to combine.
Pour into 2 glasses over cracked ice.
Top with chocolate, and serve.","url":"https://recipe.bluelayer.org/recipe/24609/emerils-chocolate-cocktail"},{"id":"24568","title":"Made in a Bread Machine! Rice Flour Financiers","ingredients":"rice flour, white, unenriched
nuts, almonds
egg, white, raw, fresh
butter, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Basically, make sure you measure butter and sugar to the same weight as 3 egg whites.
Melt butter in a pan over medium heat.
When it stops making spitting sounds and starts to brown, remove from the heat and strain through a strainer lined with a coffee filter.
This will get rid of any burned bits.
Along the other ingredients listed, pour the melted butter into the bread machine.
Set to \"Cake\" mode and press \"Start\".
If the machine tells you to scrape the sides, scrape the mixture down with a spatula and mix once to unstick the mixture from the bottom of the bread machine.
Press \"Start\" again.
Once it reaches 20 minutes before the scheduled end time, take out the loaf so it doesn't over-bake and become too hard.
If you are unsure, check if it's done by inserting a skewer into the center.
Don't eat the cake yet!!
Once it's cooled, wrap in 2 layers of cling film and leave it to rest overnight at room temperature.
This recipe doesn't require other tools or tricks but the resulting financiers will leave a lovely rich taste that melts in your mouth.
Browned butter is really important for this recipe.
Leave these for one day and you'll get the perfect flavour.
To make cheap and easy homemade rice flour, refer to.","url":"https://recipe.bluelayer.org/recipe/24568/made-in-a-bread-machine-rice-flour-financiers"},{"id":"24316","title":"Berries & Cream Oatmeal Pudding","ingredients":"oats
goji berries, dried
nuts, almonds
vanilla extract
sugars, powdered
salt, table","directions":"In a medium-sized microwave-safe bowl, combine the Coffee-mate powder with 2 oz.
of warm water and stir until dissolved.
Add Almond Breeze and pudding mix, and stir until mixture is well blended.
Add all other ingredients to the bowl and stir.
Microwave for 3 minutes, and then allow to cool and thicken.
Dig in!","url":"https://recipe.bluelayer.org/recipe/24316/berries-cream-oatmeal-pudding"},{"id":"24294","title":"Grainy French Style Mustard","ingredients":"mustard, prepared, yellow
rice vinegar,
mustard, prepared, yellow
salt, table
alcoholic beverage, beer, regular, all","directions":"Crack the mustard seeds in a coffee or spice grinder - do not pulverize them just crack them.
Stir in enought vinegar to make a thick paste.
Combine mustard powder with the salt, stir in enough beer to make a thick paste.
Mix the two pastes together and add enough beer to make a smooth pasty consistency.
Place in a closed jar and store in the fridge.","url":"https://recipe.bluelayer.org/recipe/24294/grainy-french-style-mustard"},{"id":"24275","title":"Traditional Hobo Bread","ingredients":"raisins, seeded
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, olive, salad or cooking
salt, table","directions":"Place raisins in big mixing bowl.
Sprinkle baking soda over raisins.
Boil water, and pour water over baking soda.
Stir if needed until baking soda is dissolved.
Let sit overnight, or 6 to 8 hours.
Then add flour, sugar, salt, oil, and stir.
Bake in 3 small metal coffee cans (12 - 16 oz) or 2 standard size loaf pans, well greased & floured.
Pam / cooking spray works, but crisco & flour results in a better \"crust\" to the bread.
Bake at 350 degrees for 1 - 2 hours.
Baking time varies depending on how light or dark the pans are, and whether you are using clear glass or dark metal.
Start checking at 1 hour.
Bread is done when a skewer poked through the bread comes out clear.","url":"https://recipe.bluelayer.org/recipe/24275/traditional-hobo-bread"},{"id":"24175","title":"Hot Chocolate With Machica","ingredients":"barley, hulled
sugars, brown
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
salt, table","directions":"To roast barley:.
Heat a cast iron skillet until a drop of water sizzles when dropped into pan.
Measure barley into a sieve and rinse under cold running water.
Pat dry with a towel.
Put barley in skillet and dry roast, stirring constantly with a spoon for even toasting, until it turns golden.
In a spice or coffee grinder, grind the toasted barley to a fine powder.
In a small bowl, mix the barley powder with the brown sugar and ground cinnamon.
In a medium saucepan, bring the milk to a boil, then remove it from the heat.
Add the chopped chocolate and whisk until it is melted.
Whisk in the barley mixture and the salt and cook over moderate heat, whisking, until the hot chocolate is thickened, about 5 minutes.
Serve at once.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/24175/hot-chocolate-with-machica"},{"id":"24121","title":"Single-Serve Microwave Muffin","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
seeds, flaxseed
sugars, brown
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"In microwavable coffee mug, ramekin, or custard dish, combine flour, baking powder, cinnamon, and flax meal (I used a custard dish).
In another coffee mug (etc), mix brown sugar, oil, milk, and applesauce.
Pour wet ingredients into dry, and mix thoroughly.
Microwave on MEDIUM power for 2 minutes (cooking time may be different with different microwaves; 2 minutes is just what worked for me).
Muffin will be done when toothpick inserted near middle comes out clean.
I put some applesauce on top and just ate it with a spoon right out of the custard dish.","url":"https://recipe.bluelayer.org/recipe/24121/single-serve-microwave-muffin"},{"id":"24092","title":"Slow Cooker Rosemary or Basil Infused Oil","ingredients":"oil, olive, salad or cooking
spices, rosemary, dried","directions":"Place the oil and the rosemary (or basil) in the insert of the slow cooker.
Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.
When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.
The oil may cloud under refrigeration, but it will become clear again at room temperature.","url":"https://recipe.bluelayer.org/recipe/24092/slow-cooker-rosemary-or-basil-infused-oil"},{"id":"24048","title":"Raspberry Hazelnut Frappe","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
syrup, maple, canadian
nuts, hazelnuts or filberts
water, bottled, generic","directions":"Brew coffee using a ratio of about 1 1/2 tablespoons coffee per cup of water.
(We used a single brew coffee maker and used the espresso strength setting that uses less water and brews a stronger coffee.)
Set the coffee aside to reach room temperature or place it in the refrigerator for 10-15 minutes to cool quickly.
Add the room temperature coffee, creamer, raspberry and hazelnut syrups, and the ice into a blender and blend until smooth.
Pour the drink into a tall glass and enjoy!
Optional garnishes: top with whipped cream, shaved chocolate, mint leaves and a raspberry.","url":"https://recipe.bluelayer.org/recipe/24048/raspberry-hazelnut-frappe"},{"id":"23945","title":"Ww 4 Points - Yogurt With Honey and Walnuts","ingredients":"nuts, walnuts, english
yogurt, greek, plain, nonfat
honey","directions":"*To make yogurt cheese: spoon 1 (32 oz) container plain nonfat yogurt into a coffee filter; set over a bowl and let stand in refrigerator 2 hrs or overnight.
Discard the liquid.
To make: Heat a large skillet over med heat.
Add the walnuts and toast, shaking the pan often, 6-7 minutes.
Transfer nuts to cutting board, allow to cool, and chop.
Spoon the yogurt cheese in each of 6 bowls.
Top each with the honey and sprinkle with walnuts.
4 Points for 1/3 cup yogurt with 1 tbsp honey and 1 tbsp walnuts.","url":"https://recipe.bluelayer.org/recipe/23945/ww-4-points-yogurt-with-honey-and-walnuts"},{"id":"23850","title":"Pistachio Pesto Sauce","ingredients":"oil, olive, salad or cooking
cheese, parmesan, hard
parsley, fresh
spices, basil, dried
spices, garlic powder
nuts, pistachio nuts, raw
salt, table","directions":"In a large strainer, place the basil and parsley.
Blanch the herbs under boiling water in a large pot for 15 seconds.
Use a large serving spoon or a coffee mug or whatever you have to keep the parsley and basil completely under water for the whole 15 seconds.
Remove and immediately place in a large bowl of ice water to stop any cooking.
Squeeze out the excess water and loosely chop.
Place the the parsley and basil in a food processor with all of the other ingredients except for the olive oil.
Start to puree the ingredients as you slowly add the one cup of olive oil.
The whole dish takes five minutes to make plus the time it takes to boil the water.
Adjust any ingredients to your personal taste.","url":"https://recipe.bluelayer.org/recipe/23850/pistachio-pesto-sauce"},{"id":"23826","title":"Tropical Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, sour, cultured
oil, olive, salad or cooking
egg substitute, powder
pineapple, raw, all varieties
sugars, granulated
spices, cinnamon, ground","directions":"Preheat over to 350 Prepare a 8\"x8\" square dish with cooking dpray and set aside In a mixing bowl, combine flour, sugar and baking powder, set aside In another mixing bowk, combine sour cream, oil, egg beaters and pineapple.
Add to dry ingredients and mix until thoroughly combined Pour batter into prepared dish.
In a small bowl, combine remaining sugar and cinnamon.
Sprinkle evenly on top of batter.
Bake for 35 minutes or until toothpick inserted in center comes out clean.","url":"https://recipe.bluelayer.org/recipe/23826/tropical-coffee-cake"},{"id":"23737","title":"Almond Paste","ingredients":"nuts, almonds
lemon juice, raw
water, bottled, generic
sugars, granulated","directions":"Force blanched almonds through fine blade of food chopper 4x or whirl in electric blender.
Add lemon juice.
Cook water and sugar until candy thermometer registers 240*F or until a small amount of mixture dropped into cold water forms a soft ball.
Add to ground almonds.
Mix well.
When cool enough to handle, knead until smooth.
Cool.
Pack in a jar, cover & store in refrigerator for at least 1 week to ripen.
Makes about 2 pounds.
NOTE: If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, NOT boiling, water until sufficiently soft to handle.
Use in cookies, coffee cakes or in other pastries and desserts.","url":"https://recipe.bluelayer.org/recipe/23737/almond-paste"},{"id":"23728","title":"Cardamom & Chili Chocolate Truffles","ingredients":"cream, whipped, cream topping, pressurized
spices, cardamom
spices, chili powder
spartan, real semi-sweet chocolate baking chips,
butter, without salt
alcoholic beverage, distilled, whiskey, 86 proof
cocoa, dry powder, unsweetened","directions":"Combine the cream, cardamom and chili powder in a small saucepan over medium heat.
Bring to the boil.
Add the chocolate and the butter, and remove from heat.
Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
Add bourbon and use a metal spoon to stir until smooth.
Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
Place in the fridge for 4 hours or until firm.
Place the cocoa in a deep plastic container.
Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
Tap the truffle directly into the cocoa.
Gently shake the container to evenly coat the truffle in cocoa.
Transfer the truffle to a small paper.
Repeat with the remaining chocolate mixture.
Serve with coffee.","url":"https://recipe.bluelayer.org/recipe/23728/cardamom-chili-chocolate-truffles"},{"id":"23691","title":"Coffee Date Shake","ingredients":"dates, deglet noor
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a blender, blend the dates, the frozen yogurt, and the milk until the mixture is smooth and pour the mixture into chilled glasses.","url":"https://recipe.bluelayer.org/recipe/23691/coffee-date-shake"},{"id":"23653","title":"Chile-Tamarind Trixy Stix Recipe","ingredients":"sugars, granulated
spices, pepper, red or cayenne
tamarinds, raw","directions":"Heat the oven to 200 degrees F and arrange a rack in the middle.
Whisk the sugar and cayenne together in a medium bowl.
Add the tamarind and, using your fingers, rub the paste into the sugar mixture until everything is evenly combined and the texture of brown sugar.
Sprinkle the mixture into a rough 6-inch circle on a sheet of parchment paper.
Cover with a second sheet of parchment paper.
Using a rolling pin or tall drinking glass, roll the sugar mixture until it is in a thin, even layer about 1/16 inch thick.
Remove and discard the top sheet of parchment.
Carefully transfer the parchment with the sugar on it to a baking sheet.
Bake until the top of the sugar is completely dry to the touch, about 35 minutes.
Place the pan on a wire rack and let the sugar cool completely, about 15 minutes.
Break up the dried sugar into small pieces.
Working in 2 to 3 batches, transfer the sugar pieces to a clean coffee or spice grinder and process them into a fine powder.
Transfer the powder to a small bowl, scraping out any mixture stuck inside the grinder.
Set a fine-mesh strainer over a medium bowl.
Pour the sugar powder into the strainer and sift it into the bowl, pressing against the powder with the back of a spoon to force it through the mesh.
Return any larger bits left in the strainer to the grinder and process into a fine powder.
Sift again and repeat with the grinding and sifting as needed until all of the sugar mixture is processed (you may have a few solids left to be discarded).
Place a sheet of paper on a work surface.
Have about 20 (8-inch) paper straws and a toothpick ready.
Make a small funnel out of another piece of paper.
(Make sure the tip fits into the end of the straws.)
Alternatively, use a No.
16 Open Star or No.
5 Round piping tip.
Fold up one end of a straw 1/4 inch.
Fit the point of the funnel or piping tip into the open end of the straw.
Holding the funnel or piping tip in place and working over the sheet of paper, spoon in about 1 1/4 teaspoons of the sugar mixture.
Use the pointed end of the toothpick to poke the sugar mixture into the straw.
Remove the funnel or piping tip and fold the open end of the straw down 1/4 inch to close.
Repeat with the remaining straws and sugar.","url":"https://recipe.bluelayer.org/recipe/23653/chile-tamarind-trixy-stix-recipe"},{"id":"23651","title":"Crockpot Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Pour the milk into your crockpot.
Heat until it's at 180 degrees; keep track of the time as you'll never have to check the temperature again after you make it the first time!
In my crockpot, it takes about 3 hours on high.
Turn off the crockpot and let milk cool to 1110-120 degrees (again; time it).
In my crockpot, this takes about 3 1/2 hours.
Scoop a cup or so of your warm milk into a bowl or a large measuring cup.
Add the 1/2 cup starter yogurt (probably a good idea to let that warm up to room temperature though I don't always bother).
Whisk the milk and yogurt and then whisk all into the crockpot.
\"Swaddle\" the crockpot in blankets or towels to keep the heat inches Let it sit for 8-12 hours.
That's it!
Notes: You can take 1/2 cup of this yogurt and put it in a baggie or another container.
Place it in the freezer.
Pull it out when you start your next batch of yogurt and it'll be defrosted and ready to use as your next starter.
I put the finished yogurt into wide-mouth quart jars, and bought a wide-mouth funnel on line to make that job easier.
You can make thicker yogurt by draining some of the whey out (use a coffee filter placed in a small sieve or cheesecloth).
If you drain long enough, it thickens to cream cheese consistency.
You may have to purchase yogurt every 5th or 6th time.
For some reason, the starter tends to lose its potency.
I add a little bit of dried milk to my regular milk to increase the calcium (plus I think it thickens it a bit more).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/23651/crockpot-yogurt"},{"id":"23582","title":"Grape and Apricot Liqueur","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
apricots, dried, sulfured, uncooked
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof","directions":"Wash and dry the grapes.
Discard the stems and place them in a food processor.
Process, pulsing the machine, until you get a juicy pulp.
Cut the apricots into small pieces with kitchen shears.
Place the grape pulp and apricots in a 6-cup jar or bottle; add 2 tblsps to 1/3 cup sugar (depending on how sweet you like your drinks) to the jar and top with vodka.
Shake well and leave in a cool, dark place for 3-4 weeks, shaking once a day for the first week so that the sugar dissolves completely.
The longer you leave it, the mellower it will become.
Strain through a dampened coffee filter.
Press down on solids to extract all liquid.
Pour into a bottle and seal.
Keep in a cool, dark place.
Will keep for years.","url":"https://recipe.bluelayer.org/recipe/23582/grape-and-apricot-liqueur"},{"id":"23502","title":"10-Grain Apple Cinnamon Rolls","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spices, cinnamon, ground
butter, without salt
water, bottled, generic
honey
butter, without salt
spices, cinnamon, ground
vanilla extract","directions":"Honey Topping:.
Make while the dough is rising.
Ingredient amounts are VERY rough and to taste.
Add honey, cinnamon, and butter to small saucepan and heat on medium for 5-10 minutes, watching that it doesn't boil over.
It will darken alot.
Remove from heat and allow to cool until it is the consistency of regular warm caramel, cool enough that you can dip a skewer in and taste.
Add vanilla to taste.
You may not want any at all, but strait honey is to strong for me, and the vanilla mellows it nicely.
You may want to warm it a little to drizzle it on the buns, but don't get it too hot.
Dough Per package directions:.
Add the yeast packet to the mix.
Add the oil and water and mix until combined.
Using the extra flour, knead for 8-10 minutes.
Place in oiled bowl, cover and let rise for 90 minutes.
Deviate from package directions:.
Punch down dough and roll thinly into a rectangle.
Keeping everything an inch away from the top edge so the batter will seal later, Spread the soft butter, sprinkle with cinnamon and sugar, spread apple butter.
Roll tightly away from you toward the top edge.
Lightly wet the top edge and seal the roll.
Cut into individual rolls with a bread knife.
Place approximately 1/2 inch apart in greased pan.
Cover and let rise for another 30 minutes.
Drizzle with topping.
Bake at 350 degrees for 35 minutes or until not squishy inside.
Allow to cool 15 minute.
Devour warm.
Options: Instead of using the topping during baking, coat rolls lightly with soft butter and dip in the honey caramel after baking.
These aren't exactly light and fluffy, the whole grain gives it a crunchiness and a thump-solid top, but mine were still moist underneath.
I think these will make a fairly healthy breakfast bun, good with coffee.","url":"https://recipe.bluelayer.org/recipe/23502/10-grain-apple-cinnamon-rolls"},{"id":"23273","title":"Instant Refried Beans Mix","ingredients":"beans, snap, green, raw
spices, cumin seed
spices, chili powder
salt, table
spices, pepper, black
onions, raw","directions":"In a coffee grinder, food mill or blender, grind beans until a flour consistency.
Combine all ingredients and store jar or ziploc bag.
To Use:.
3/4 cup mix.
2-1/2 cups boiling water.
Mix with a wire whisk until combined.
Bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened.
Mixture will thicken more as it cools.
Refried beans will remain thickened even when reheating.
You can add salsa or chopped chili peppers for added zip.","url":"https://recipe.bluelayer.org/recipe/23273/instant-refried-beans-mix"},{"id":"23255","title":"Chocolate Buttercream Frosting","ingredients":"shortening, vegetable, household, composite
butter, without salt
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"YEILD 3 cups.
Cream butter and shortening with electric mixer.
Add vanilla.
Gradually add sifted sugar & cocoa powder, one cup at a time, beating well on medium speed.
Scrape sides & bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk & beat at medium speed until light & fluffy.
Keep icing covered with a damp.
cloth until ready to use.
Refrigerate leftover icing in an airtight container, up to 2 weeks.
Rewhip before using.
For stiffer consistency icing only add 3 tablespoons of milk.
For Chocolate Mocha Icing, substitute freshly brewed strong coffee in place of 1/2 of the milk required.","url":"https://recipe.bluelayer.org/recipe/23255/chocolate-buttercream-frosting"},{"id":"23211","title":"Basic Country Mustard Recipe","ingredients":"mustard, prepared, yellow
mustard, prepared, yellow
water, bottled, generic
vinegar, red wine
salt, table","directions":"r>INSTRUCTIONS: Grind the mustard seeds to the texture you desire.
(There is no ``correct'' texture.)
Mix the mustard pwdr and grnd seeds with the water.
Let sit for 10 min.
Add in the vinegar and salt; blend well.
Chill overnight before us ing.
Yields about 1 c.
NOTES : Makes 1 c. ``Lost Arts: A Cook's Guide to Making Vinegar, CuringOlives, Crafting Fresh Goat Cheese and Simple Mustards, Baking Bread and 4/26/95.
Author suggestions using a cheap coffee grinder for spices and seeds.","url":"https://recipe.bluelayer.org/recipe/23211/basic-country-mustard-recipe"},{"id":"22950","title":"Copy Cat Bisquick","ingredients":"leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, canola","directions":"Sift together baking powder and sugar into flour.
Sift together twice into large mixing bowl.
Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal.
Store in tightly covered container at room temperature or may be refrigerated.
Spoon lightly into cup and level with spatula.
Use for pancakes, waffles, biscuits, coffee cake.
Or any recipe that calls for Bisquik","url":"https://recipe.bluelayer.org/recipe/22950/copy-cat-bisquick"},{"id":"22667","title":"Liquid Coffee Creamer, Non-Fat","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, granulated
water, bottled, generic","directions":"Place 1/3 of each ingredient in a tight fitting jar and shake.
Do this two more times until the ingredients are used.
Use a spoon if necessary to smush any lumps and refrigerate until needed.
Note: do not use blender, it whizzes to a froth!","url":"https://recipe.bluelayer.org/recipe/22667/liquid-coffee-creamer-non-fat"},{"id":"22574","title":"Steamed Caramel Milk or Caramel Latte","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian","directions":"Warm 8 oz.
of skim milk in coffee mug in microwave for 1:30-2 minutes.
Stir in 2 teaspoons of caramel coffee syrup.
Relax & enjoy!","url":"https://recipe.bluelayer.org/recipe/22574/steamed-caramel-milk-or-caramel-latte"},{"id":"22528","title":"White Russian","ingredients":"alcoholic beverage, liqueur, coffee, 53 proof
alcoholic beverage, distilled, vodka, 80 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk.
Pour over ice in a highball glass.","url":"https://recipe.bluelayer.org/recipe/22528/white-russian"},{"id":"22342","title":"Sisters Spicy Sweet Potato Wedges","ingredients":"sweet potato, raw, unprepared
spices, coriander seed
spices, fennel seed
spices, oregano, dried
spices, pepper, red or cayenne
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 425 degrees F. 2.
Mix the spices together.
(Tip: Run 1/3 cup of rice through your coffee grinder to clean it, then empty out.)
Run the spices through your coffee grinder or spice mill; set aside.
(Run another 1/3 cup of rice through so your coffee grinder is ready for coffee again.
No doubt the red pepper flakes would wake you up in the morning, but I cant guarantee youd be in a spectacular mood.)
Lay the potatoes on a big rimmed cookie sheet.
Toss with the spices and oil.
Arrange them so theyre not touching each other.
Roast for 20 minutes.
Flip your potatoes.
Roast for another 10 to 20 minutes, until fork-tender and maybe a little brown.","url":"https://recipe.bluelayer.org/recipe/22342/sisters-spicy-sweet-potato-wedges"},{"id":"22202","title":"Liqueur Base","ingredients":"cream, whipped, cream topping, pressurized
milk, canned, condensed, sweetened","directions":"Whisk cream and milk together until well blened.
Divide into 2 equal parts of 1 2/3 cups (400ml) each.
Use 1 part to make each recipe below or make a double recipe of your favorite.
Irish Isles Cream: Irish Isles Cream is an affordable simulation of the famous Irish Cream.
Use rye whiskey for a Canadian version.
Miniature bottles of coconut rum are available in most liquor stores.
Combine one half recipe liqueur base, 1 cup (250ml) Irish Whiskey, 1/4 cup (50ml) coconut rum or 1/2 teaspoon (2ml) coconut extract, 1 tablespoon (15ml) chocolate drink syrup and 1 teaspoon (5ml) vanilla extract.
Pour into a clean bottle with a tight fitting lid.
Store in refrigerator for up to 2 months.
Spanish Cream: Spanish Cream combines the requisite liqueurs for Spanish coffee in a convenient ready to use form.
Combine one half recipe liqueur base, 3/4 c (175 ml) brandy, 1/2 c (125ml) coffee liqueur and 1/4 c (50ml) Triple Sec.
Pour into a clean bottle with a tight fitting lid.
Store in refrigerator for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/22202/liqueur-base"},{"id":"21974","title":"Candied Fennel Seeds Recipe","ingredients":"spices, fennel seed
seeds, sunflower seed kernels, dried
sugars, granulated
water, bottled, generic
butter, without salt
leavening agents, baking soda
spices, fennel seed
spices, pepper, black","directions":"Toast fennel seeds, lightly, in an ungreased skillet.
Transfer to a plate.
Add in sunflower seeds and set aside.
Place sugar, water, and butter in a heavy saucepan over low heat till sugar dissolves.
Increase heat and boil for 2 min or possibly till the liquid is thick and syrupy.
Remove from heat and add in baking soda, grnd fennel, pepper, toasted fennel seeds and sunflower seeds.
Mix rapidly to coat seeds with syrup.
Immediately pour the mix on a cookie sheet, pressing them lightly to separate them, but still clinging together in a bunch.
When completely cold, transfer into a tightly covered container and store in a cold and dry place.
Serve with coffee or possibly tea.
This recipe yields 1 1/2 c..","url":"https://recipe.bluelayer.org/recipe/21974/candied-fennel-seeds-recipe"},{"id":"21961","title":"Beet Pickles","ingredients":"beets, raw
spices, cloves, ground
vinegar, distilled
water, bottled, generic
sugars, granulated","directions":"Wash about 10 pounds of beets very well with a vegetable brush under cold running water to remove all remaining garden dirt.
Do not peel or cut off the tails; leave about an inch of stem.
The skins, tops and tails will slip off later when they are cooked.
Place beets in a large stock pot and cover with cold water.
Bring to a boil, then reduce heat to keep at a gentle boil for about 1 hour or a little longer if the beets are very large.
I prefer to use the small tender ones that cook quickly and evenly.
At this point, you have 1 hour to put your washed bottles (I like to use wide-mouthed 1-pint jars) in a pot of simmering water, the lids and rings in another pot, and to prepare the brine (see directions below).
Be sure that you keep everything you use in a sterile condition.
When the cooking time is up, carefully place the hot pot in the sink and run cold water in until the beets are just cool enough to handle (better that they are on the hot side to maintain a level of sterilization).
Note: do not assembly line this job.
You must work one jar at a time to keep things hot and clean.
WORK QUICKLY.
Place 4 whole cloves in the bottom of the jar, then slide beets out of their skins by rubbing gently in your fingers.
Drop beets into the jar.
If the beets are tiny, they can go in whole.
Otherwise, cut them into bite-size pieces.
When the jar is full to within 1 inch of the top, pour on the boiling hot brine to just cover the beets.
Wipe the jar rim with a clean damp paper towel and cover with a sterile cap and ring.
Tighten the ring and set jar aside to cool.
Repeat the above step until you are out of beets.
As the jars cool, you should be able to hear them pop and seal.
Any that dont seal must be refrigerated and eaten within a couple of months.
To prepare the brine, combine white vinegar, 1 cup water, and sugar.
Bring to a rolling boil.
After sugar is dissolved, reduce heat but keep at a low boil in a covered pot.
I have an large old Corningware coffee pot that I keep for this job.
It has a spout and a handle, so its easy to pour boiling liquid.
A few tips:
Fresh beets from the farmers market in the sumer give the best results.
Ones that have been in storage for half the year are tough and fibrous.
Clean up your work space beforehand so nothing is in your way.
Have everything you need washed and ready to use.
Cut a little stack of paper towels in quarters.
Use a fresh piece to wipe each jar rim and have a bowl of water beside them to dampen them.
If you wear a pair of good-fitting surgical gloves to peel the beets, you wont have purple fingers for three days after.
Have your whole cloves on a small plate ready to use when needed.","url":"https://recipe.bluelayer.org/recipe/21961/beet-pickles"},{"id":"21527","title":"Cake Filling/Frosting Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
corn, sweet, white, raw
sugars, granulated
butter, without salt","directions":"Flavour (original recipe used 1 Tbsp.
instant coffee, can substitute 1 tsp.
vanilla essence etc.)
Mix 1/3 c. lowfat milk with cornstarch in bowl.
Boil rest of lowfat milk with sugar in saucepan.
If the flavour is something which needs dissolving
(eg the instant coffee), stir it into the lowfat milk.
Stir lowfat milk mix into corn starch mix.
Return to saucepan and boil mix while stirring till thick and smooth.
Take off heat and allow to cold, stirring often.
Add in flavour if not already added.
Beat butter in large bowl till smooth.
Add in lowfat milk-cornstarch mix and beat well.
Makes sufficient to fill and topa 9 inch cake.","url":"https://recipe.bluelayer.org/recipe/21527/cake-filling-frosting-recipe"},{"id":"21469","title":"French Press Brewed Coffee","ingredients":"candies, dark chocolate coated coffee beans
water, bottled, generic","directions":"In a burr grinder set to a coarse grind size, grind the coffee beans.
Heat the water until it reaches 206 on an instant-read thermometer; alternatively, bring the water to a boil, then let stand for 1 minute.
Pour some of the hot water into the French press to preheat it.
Discard the preheating water.
Pour the ground coffee into the French press.
Place the French press on a kitchen scale and set the scale to zero.
Pour 600 grams of the hot water into the French press, thoroughly saturating the coffee grounds.
Let stand for 1 minute.
Quickly stir the steeping coffee to break up the cap of grounds floating on top.
Cover the French press with its top, without pressing the filter down, and let stand for 3 minutes longer.
Very slowly push the filter down until it is fully depressed.
Pour the coffee into cups, leaving the dregs in the French press.","url":"https://recipe.bluelayer.org/recipe/21469/french-press-brewed-coffee"},{"id":"21449","title":"Mean Chef's Classic Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Line two baking sheets with parchment.
Combine butter, sugar and salt in a stand mixer (use paddle attachment).
Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1-2 minutes.
Add flour and mix on low, scraping frequently, until dough has just about pulled together, about 3 minutes.
Don't overmix.
Roll dough on a lightly floured surface to a uniform 1/4 inch.
Cut dough into bars or squares with a sharp knife or use a cookie cutter.
Reroll scraps- refrigerate dough if it becomes sticky.
Arrange on baking sheets and refrigerate until chilled- about 20 minutes.
Position racks in the upper and lower thirds of the oven and preheat to 300 degrees.
Bake cookies until golden on the bottom and edges and pale to golden on the top- 30 minutes to 1 hour.
Rotate baking sheets every 15 minutes.
Cool.
Variations: Brown sugar and oatmeal- use brown sugar in place of white and add 1/2 cup quick cooking oats with the flour.
Chocolate dipped espresso- Add 2 Tbl finely ground espresso coffee beans with the flour.
Dip half of each cooled cookie into melted chocolate (9 oz semisweet chocolate melted with 1 Tbl vegetable shortening).
Place cookies on parchment line sheetpan to set up- 2 hours.
Orange-Hazelnut- Add 2 1/2 oz (1/2 cup) skinned, toasted and finely ground hazelnuts (use food processor) and 2 tsp (loosely packed) finely grated orange zest from 1 orange along with the flour.","url":"https://recipe.bluelayer.org/recipe/21449/mean-chefs-classic-shortbread-cookies"},{"id":"21327","title":"Frozen Mocha Cheesecake","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
cheese, parmesan, hard
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, liqueur, coffee, 53 proof
cream, whipped, cream topping, pressurized","directions":"Combine together cookie crumbs with butter and sugar.
Pat evenly on bottom and sides of an 9 inch springform pan.
Cream together cream cheese,milk,chocolate syrup and coffee liqueur.
Fold in whipped cream.
Spread over crust.
Freeze at least 6 hours.
Garnish with chocolate covered coffe beans.","url":"https://recipe.bluelayer.org/recipe/21327/frozen-mocha-cheesecake"},{"id":"21063","title":"Chocolate Coffee Bread, Bread Machine","ingredients":"water, bottled, generic
cocoa, dry powder, unsweetened
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
leavening agents, yeast, baker's, active dry
spartan, real semi-sweet chocolate baking chips,","directions":"Place all ingredients (except chocolate chips and mocha mix - see NOTICE* in intro) in the pan of the bread machine in the order recommended by the manufacturer.
Select Basic Bread cycle; press Start.
If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished.","url":"https://recipe.bluelayer.org/recipe/21063/chocolate-coffee-bread-bread-machine"},{"id":"20926","title":"At Home Cappuccino Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
spices, cinnamon, ground","directions":"Serves four.
Place lowfat milk in 2 c. glass measuring c.. Microwave on high till warm.
Place warm lowfat milk and sugar in a blender container.
Cover with a vented lid and blend till frothy, about 1 minute.
To serve, divide coffee among four c.. Top each with frothy lowfat milk.
Sprinkle with cinnamon or possibly grated chocolate.","url":"https://recipe.bluelayer.org/recipe/20926/at-home-cappuccino-recipe"},{"id":"20909","title":"Tabil - Dry Coriander Spice Mix from Tunisia","ingredients":"spices, coriander seed
spices, cumin seed
spices, caraway seed
spices, pepper, red or cayenne
spices, garlic powder","directions":"Place coriander, cumin, caraway, and red pepper flakes in small skillet.
Toast spices 3 minutes over medium-low heat, or until darkened and fragrant, swirling pan constantly.
Transfer to bowl, and stir in garlic powder.
Cool.
Finely ground spice mixture in spice grinder, coffee grinder, or mortar and pestle.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/20909/tabil-dry-coriander-spice-mix-from-tunisia"},{"id":"20639","title":"1930's Applesauce Cake (Depression Era Cake)","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
leavening agents, baking soda
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Cream together butter and sugar in a large bowl, stir in corn syrup and set aside; sift together flour, cinnamon, nutmeg and cloves.
Dissolve the soda in applesauce;(or coffee if using) add flour mixture and applesauce mixture alternately to creamed mixture.
Pour into greased 13X9-inch pan; bake at 350 degrees for 45 to 50 minutes or until cake tests done.","url":"https://recipe.bluelayer.org/recipe/20639/1930s-applesauce-cake-depression-era-cake"},{"id":"20544","title":"Mocha for One (Or Two)","ingredients":"cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered","directions":"Fill cup half way with hot coffee.
Add ingredients to coffee in cup and stir to combine.
Add more hot coffee to fill cup.
Stir and enjoy!","url":"https://recipe.bluelayer.org/recipe/20544/mocha-for-one-or-two"},{"id":"20523","title":"Chocolate \"dirt\"","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Place chips in a coffee grinder.
Grind until the texture of coarse sand.
Serve over cream, berries or cupcakes.","url":"https://recipe.bluelayer.org/recipe/20523/chocolate-dirt"},{"id":"20214","title":"Date Paste - W30","ingredients":"dates, deglet noor
water, bottled, generic","directions":"Squash your dates into a 2 cup (500ml) container.
The healthy foodie uses a beautiful cut glass jar in her recipe.
I didn't have one of those, so I crammed those puppies into a grocery-store tupperware knockoff.
Pour the water over all.
Cover with the airtight cover.
Let sit overnight , or at least 12 hours.
Wake up, have a coffee, walk the dog - then -- Place all ingredients in your handy-dandy Thermomix.
If you don't have a Thermomix, stop and cry for a moment, then get out your blender or food processor.
The recipe will still work - you just won't be as cool as you could be.
If you're using the Tmix, mix 1 minute/speed 4.5.
Scrape down.
Mix for 1 minute/speed 5.5.
Scrape down.
Repeat as necessary.
It took me 3 minutes in all.
Resist the urge to crank the speed up to 8 or 9 - the high speed just flings dates everywhere.
If you're using the blender or food processor you'll want to mix and scrape until you have a smooth paste - probably 5-8 minutes.","url":"https://recipe.bluelayer.org/recipe/20214/date-paste-w30"},{"id":"20102","title":"Streusel Topping","ingredients":"butter, without salt
sugars, brown
nuts, walnuts, english
oats
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground","directions":"In a food processor place all ingredients and process by pulsing on and off till crumbly.
Top your favorite coffee cake or crumb cake.","url":"https://recipe.bluelayer.org/recipe/20102/streusel-topping"},{"id":"20070","title":"Dannon Parmesan Artichoke Dip","ingredients":"yogurt, greek, plain, nonfat
cheese, parmesan, hard
artichokes, (globe or french), raw
parsley, fresh
spices, pepper, black
salt, table","directions":"Note: To drain yogurt, take 2 cups plain yogurt and place in a paper towel lined strainer or coffee filter and let drain 1 hour (for 1 cup).
In a bowl combine drained yogurt, Parmesan cheese, artichokes, parsley, and pepper.
Mix well, adding salt if necessary.
Serve with flat breads, crackers, or veggies.","url":"https://recipe.bluelayer.org/recipe/20070/dannon-parmesan-artichoke-dip"},{"id":"20029","title":"Diabetic Friendly Chocolate Ganache","ingredients":"cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
butter, without salt
vanilla extract","directions":"In a small bowl , microwave the cream on high for 1 minute, 30 seconds.
You may heat cream in a small pot until just hot, do not bring to a boil.
Add in chocolate chips and let sit 30 seconds.
Whisk together until chocolate melts in and mixture is well incorporated.
Add in butter and vanilla.
Whisk until butter is melted.
Let ganache sit for 20 minutes before topping your favorite dessert.
You may make this mocha flavored by adding in a tablespoon of instant coffee to heated cream.
Follow directions the same after this step.","url":"https://recipe.bluelayer.org/recipe/20029/diabetic-friendly-chocolate-ganache"},{"id":"19920","title":"Clotted Cream","ingredients":"cream, whipped, cream topping, pressurized","directions":"Set a coffee filter basket, lined with a filter, in a strainer, over a bowl.
Pour the cream almost to the top of the filter.
Refrigerate for 2 hours.
The whey will sink to the bottom passing through the filter leaving a ring of clotted cream.
Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.","url":"https://recipe.bluelayer.org/recipe/19920/clotted-cream"},{"id":"19824","title":"Vegetarian Parmazano \"Cheese\"","ingredients":"leavening agents, yeast, baker's, active dry
nuts, almonds
salt, table","directions":"*Toblanch almonds, place them in enough water to completely cover.
Bring to a boil and simmer for 1-2 minutes.
Drain and allow to cool, or rinse under cold tap water for rapid cooling.
Pinch skins between thumb and forefinger at the base of each almond.
Skins will slip off readily.
Place all the ingredients in a food processor, and process for several minutes until the almonds are very finely ground.
Store in a tightly sealed container in the refrigerator.
Note: This is very easy to make if you have a food processor.
If you do not have one, you can grind it in an electric nut, spice, or coffee mill.
Blenders are not recommednded for grinding almonds, since more time and frequent stopping to stir the mixture are necessary.","url":"https://recipe.bluelayer.org/recipe/19824/vegetarian-parmazano-cheese"},{"id":"19709","title":"Vegan Pineapple Coffee Cake","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
egg substitute, powder
spices, cinnamon, ground
leavening agents, baking soda
salt, table
water, bottled, generic
vinegar, cider
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
spices, cinnamon, ground","directions":"Preheat the oven to 350F.
Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray.
(You may use metal, but the baking time will vary.
).
Put the oats into a blender and grind until they are fine.
Stir a couple of times to make sure that they're uniformly ground.
Mix the oat flour with the other dry ingredients.
Add the wet ingredients and stir until moistened and completely combined, but don't overmix.
Pour into the prepared pan (batter will be thick).
Mix together the sugar and cinnamon topping, and sprinkle it over the top.
Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool for at least 15 minutes.","url":"https://recipe.bluelayer.org/recipe/19709/vegan-pineapple-coffee-cake"},{"id":"19501","title":"Simply Rustic Chocolate Truffles","ingredients":"cream, fluid, heavy whipping
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
alcoholic beverage, liqueur, coffee, 53 proof
cocoa, dry powder, unsweetened","directions":"In a small saucepan, bring the heavy cream to a simmer.
Stir in the butter until melted, and then stir in the chocolate chips, stirring constantly just until melted and smooth.
Remove from the heat and stir in the extract or liqueur of your choice.
(This is your place to play, so try something fun!
I have also made these with peppermint Schnapps and with hazelnut liqueur!
Or you can use 1 teaspoon of your favorite extract, if you dont want to use a liqueur.)
Pour into a shallow bowl, cool and then cover and place in the fridge for at least 2 hours, until the chocolate is firm.
Using a small spoon, scoop out chocolate, roll in cocoa powder and place in a container lined with waxed paper.
These will keep, covered in the fridge, for 2 weeks.
If they last that long!","url":"https://recipe.bluelayer.org/recipe/19501/simply-rustic-chocolate-truffles"},{"id":"19320","title":"Simple Cinnamon Whipped Cream","ingredients":"cream, whipped, cream topping, pressurized
spices, cinnamon, ground
sugars, powdered","directions":"Sprinkle cinnamon and icing sugar over cream in a bowl.
Whip until soft peaks form.
Serve over fruit of your choice or top that nice cup of coffee.
Now what could be easier than that -- :).","url":"https://recipe.bluelayer.org/recipe/19320/simple-cinnamon-whipped-cream"},{"id":"19254","title":"Roasted Spiced Sweet Potatoes","ingredients":"spices, coriander seed
spices, fennel seed
spices, oregano, dried
spices, pepper, red or cayenne
salt, table
sweet potato, raw, unprepared
oil, olive, salad or cooking","directions":"Preheat oven to 425 degrees F.
Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
Stir together spices and salt.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.","url":"https://recipe.bluelayer.org/recipe/19254/roasted-spiced-sweet-potatoes"},{"id":"19153","title":"Hazelnut Hot Chocolate","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, hazelnuts or filberts
cocoa, dry powder, unsweetened
sugars, brown
cream, whipped, cream topping, pressurized","directions":"Combine water, milk, instant coffee and cocoa in large mug; stir until coffee and cocoa are dissolved.
Stir in sugar.
Top with whipped cream.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/19153/hazelnut-hot-chocolate"},{"id":"19015","title":"Homemade Coffee Syrups","ingredients":"sugars, granulated
water, bottled, generic
nuts, hazelnuts or filberts","directions":"Mix sugar and water together in a saucepan and bring to a boil over medium heat while stirring.
Allow to boil for 1 minute.
Remove from heat and cool slightly, then add the extract.
Once completely cooled, store in a jar in the refrigerator.
Add to coffee to taste.
If you prefer a heavier syrup, add additional sugar.
If you prefer a thinner syrup, add additional water.","url":"https://recipe.bluelayer.org/recipe/19015/homemade-coffee-syrups"},{"id":"18962","title":"Sesame Coffee Cake","ingredients":"oil, olive, salad or cooking
honey
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
water, bottled, generic","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a tube pan or a 9 x 13 inch baking pan.
In a medium bowl combine oil, honey, tahini, baking powder and nutmeg; mix well.
Stir in flour, sesame seeds and water.
Pour into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.","url":"https://recipe.bluelayer.org/recipe/18962/sesame-coffee-cake"},{"id":"18844","title":"Deconstructed Caprese with Basil-Infused Olive Oil","ingredients":"oil, olive, salad or cooking
spices, basil, dried
salt, table
cheese, mozzarella, low sodium
cherries, sweet, raw","directions":"In a blender or food processor, blend the olive oil, basil leaves and sea salt until the basil is finely chopped.
(While extra-virgin olive oil is usually the star of caprese recipes, its flavor would compete too forcefully with the basil in this one, so make sure you use the virgin variety.)
Put the puree into a small saucepan or a microwave-safe bowl.
Briefly warm the puree on the stovetop over low heat or for a few seconds in the microwave.
Then strain it into a bowl through a coffee filter to remove the basil particles.
For the best flavor, let the bowl of oil sit for a few hours.
Serve the oil in dipping bowls alongside serving dishes with the cherry tomatoes and mozzarelline.
(Dont forget the fondue forks or toothpicks.)
Buon appetito!","url":"https://recipe.bluelayer.org/recipe/18844/deconstructed-caprese-with-basil-infused-olive-oil"},{"id":"18749","title":"Marble Rye Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
spices, caraway seed
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix all ingredients except color either by hand or a stand mixer.
Knead until smooth and gluten has developed, add in water of flour as needed.
Dough will be soft and sticky, as this is how rye dough feels It makes a tacky dough, not like white!
This takes about 7'10 minutes.
Put dough in a large, lightly oiled bowl and let rise until it is puffy, about 1 1/2 hours.
Remove, divide in half.
Knead the color into one half.
Roll each half into a 8x11 inch rectangle.
Put one on top of the other, I put the lighter one on the bottom so the lighter color is the outside of the finished loaf.
You, of course can decide for yourself!
Roll into a loaf, jelly roll style, starting with the 8' side, tuck ends inches.
You can either make a free form loaf and put on a parchment lined sheet pan or use a large lightly oiled bread pan.
In either case, cover with a damp towel or a piece of lightly spayed cling film.
Let rise until doubled, approximately 1-11/2.
In the meantime preheat the oven to 400 degrees.
Place the bread in, bake for 15 minutes, reduce heat to 350 and bake for an additional 20-25 minutes, until it has an internal temperature of 190 F, or sounds hollow when tapped.
Remove and cool completely on a wire rack.
You can easily omit the dry milk, it is only there for nutrition and it makes for a more tender crumb.
Also, the coffee is only to darken one half, so you get the different colors.
You can't taste it!
Some recipes call for cocoa,which I think you can taste, others for caramel coloring.
I simply think instant coffee is easier.","url":"https://recipe.bluelayer.org/recipe/18749/marble-rye-bread"},{"id":"18639","title":"Crockpot Cinnamon Coffee Cake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
egg, white, raw, fresh
vanilla extract
honey
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
yogurt, greek, plain, nonfat
sugars, brown
spices, cinnamon, ground
sugars, brown
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Grease a 6-quart crockpot with cooking spray and set aside.
Combine milk and lemon juice in a small bowl and let curdle for 510 minutes while preparing the rest of the recipe.
In a medium bowl, combine flours, baking powder, baking soda, salt, and cinnamon.
In another bowl, combine the rest of the wet ingredients, including the milk and lemon juice.
Pour the wet mixture into the dry and stir just to combine.
Do not over-mix.
In a small bowl combine the ingredients for the filling.
Pour half of the batter into the slow cooker, spreading to make sure it reaches all edges.
Sprinkle the filling over the top.
Use the back of a spoon to make sure the entire surface is covered, if necessary.
Pour the rest of the batter over the top, spreading again to make sure it reaches the edges.
Combine the ingredients for the topping in a small bowl.
Use a fork to work in the butter until you have a crumbly mixture.
Sprinkle over the top of the batter.
Turn the crockpot to high and let cook for 1 hour.
After 1 hour, reduce heat to low and cook for another hour.
Check for doneness by inserting a toothpick in the center.
If it comes out clean, turn off the crockpot and crack open the lid to let moisture escape.
Let the cake sit in the crockpot for 1020 minutes to cool before removing.
Remove from crockpot and serve.
Sprinkle with powdered sugar if desired.","url":"https://recipe.bluelayer.org/recipe/18639/crockpot-cinnamon-coffee-cake"},{"id":"18550","title":"Chocolate Creamwich","ingredients":"cocoa, dry powder, unsweetened
butter, without salt
sugars, brown
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
salt, table
cream, fluid, heavy whipping","directions":"Preheat the oven to 350F.
To make the cookies, grind the cocoa nibs in a coffee grinder or food processor until a fine powder.
In the bowl of a stand mixer with the paddle attachment, combine the butter, ground cocoa nibs, and the sugars on medium speed until well mixed.
Add the melted chocolate and the vanilla.
Sift together the dry ingredients and add to the bowl.
Mix into a smooth dough and chill in the freezer for 5 minutes.
Transfer the dough to a large surface covered with a layer of parchment paper.
Top with another layer of parchment and gently roll the dough into a 1/4-inch-thick sheet.
To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment and sprinkle some flour over the sheet of dough.
Replace the parchment, flip the dough, and release the parchment on the other side.
Cut the dough into 2 1/2-inch round cookies and space 1/2 inch apart on an ungreased cookie sheet.
Gather any leftover scraps of dough and roll and cut as described above.
Repeat until you have no dough left.
Bake the cookies for about 15 minutes, turning the pan 90 degrees halfway through baking, until you can smell the toasted chocolate.
Transfer the cookies to a cooling rack.
Cool completely.
Once cool, the cookies should be crisp.
To make the filling, place the chocolate, butter, and salt in a medium mixing bowl.
In a small saucepan, bring the cream to a boil and pour one-third of the cream over the chopped chocolate to melt the chocolate.
Add the rest of the cream and stir until smooth.
Let cool to room temperature.
Place half of the cookies with the top side (the most attractive) down.
Using a piping bag or a spoon, evenly distribute the filling among those cookies, and close into sandwiches with the remaining cookies.
Gently press down.
Serve immediately or store the cookies in a cool place.","url":"https://recipe.bluelayer.org/recipe/18550/chocolate-creamwich"},{"id":"18482","title":"Frosted","ingredients":"cream, whipped, cream topping, pressurized
alcoholic beverage, liqueur, coffee, 53 proof
milk, buttermilk, fluid, cultured, lowfat
beverages, carbonated, cola, regular","directions":"Blend Amarula liqueur and coffee liqueuer with milk (I use the Magic Bullet).
pour into a glass and top off with Coke Zero or the real thing if you prefer.","url":"https://recipe.bluelayer.org/recipe/18482/frosted"},{"id":"18399","title":"Creamy Vanilla Cafe","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Add milk to coffee mix in heatproof glass or mug; stir until mix is dissolved.","url":"https://recipe.bluelayer.org/recipe/18399/creamy-vanilla-cafe"},{"id":"18379","title":"Classic Sleepy Cake","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,
butter, without salt
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
sugars, granulated
cocoa, dry powder, unsweetened
vanilla extract","directions":"Preheat the oven to 350 degrees F.
Grease an 8\" square pan, metal or glass.
Melt chocolate and set aside.
Melt butter and set aside.
In a large bowl, mix 3/4 cup white sugar with the flour, salt, and baking powder.
Add the melted butter and melted chocolate, vanilla, and milk.
Stir gently but thoroughly to incorporate all the ingredients.
Pour the batter into the greased pan.
Pour the 1/2 cup brown and 1/2 cup white sugar evenly over the top of the batter (you can mix the two, if you like).
Dust the cocoa powder on top of the sugars.
Pour the cold coffee evenly all over the top of the cake and allow to soak in; do not stir.
Bake for 30 minutes or until a knife inserted into the center of the cake comes out clean.
Best when served warm with coffee!","url":"https://recipe.bluelayer.org/recipe/18379/classic-sleepy-cake"},{"id":"18311","title":"The Best Financiers","ingredients":"butter, without salt
egg, white, raw, fresh
sugars, powdered
wheat flour, white, cake, enriched
nuts, almonds
honey","directions":"Cut the butter into dices, put into a pan and heat.
When the butter starts to brown, take it off the heat.
If it's a bother you don't have to dice the butter.
Use a paper towel or a coffee filter to filter the browned butter.
You an use a tea strainer instead, but don't include the browned butter bits.
Sift the * ingredients together or mix together well with a whisk.
Mix the egg whites gently just to loosen them up, but do not whip them into bubbles.
You can use chopsticks instead of a whisk for this task.
Add the * ingredients and mix until it's no longer floury.
Don't over beat or knead the batter.
Add the browned butter and honey, and mix until the batter is smooth and shiny.
Cover with plastic film and rest in the refrigerator for half a day.
Brush the financier mold with softened butter, and chill the mold in the refrigerator.
Dust the mold with bread flour sift through a tea strainer, and shake off any excess flour.
Mix up the chilled batter again, and pour into the mold.
Drop the mold several times onto the counter top to remove any air bubbles.
Leave the mold for a while until the surface is smooth.
Bake in a preheated 180 C oven for 15 to 18 minutes.
Take out of the mold, and cool on a rack.
Wrap up tightly in a plastic bag or with plastic film before the surface starts to dry, and let rest for half a day.
Ideally you want to wrap each one up individually, then put them in a plastic bag.
For cocoa financiers: Reduce the cake flour by 20 g and add 20 g of cocoa powder.
For kinako financiers: Reduce the almond flour by 20 g, and add 20 g of kinako (roasted soy bean flour).
I edited the recipe a little.
Please also try my recipe for Crispy and Tender Almond Cookies -.","url":"https://recipe.bluelayer.org/recipe/18311/the-best-financiers"},{"id":"18254","title":"Tiramisu Truffles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
il villaggio, mascarpone cheese,
alcoholic beverage, distilled, rum, 80 proof
alcoholic beverage, liqueur, coffee, 53 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the chocolate, heavy cream, and mascarpone cheese in the top of a double boiler over hot water.
As the mixture starts to melt together, stir gently with a rubber spatula, being careful not to inject any excess air into the mixture.
Remove mixture from the heat just before the chocolate pieces are completely melted; continue to stir until all chocolate is melted.
Cool to room temperature.
When the ganache is tepid, stir in the rum and coffee liqueur.
Pour the mixture into a shallow, wide airtight container and refrigerate until firm.
Using a vegetable peeler, shave the milk chocolate into small curls.
Place in a small bowl and keep chilled.
When the ganache is firm enough to shape, scoop bite-size spoonfuls and form into round balls.
Coat each truffle in chocolate curls and place in mini cups (miny paper muffin liners work well).
Keep chilled; bring to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/18254/tiramisu-truffles"},{"id":"18250","title":"Sesame Sauce","ingredients":"seeds, sesame seeds, whole, dried
shortening, vegetable, household, composite
soy sauce made from soy (tamari)
honey
miso
oil, sesame, salad or cooking","directions":"Toast the sesame seeds in a small dry skillet over medium heat, shaking the pan frequently until the seeds color slightly.
Grind to a powder in a spice or coffee grinder (or use a mortar and pestle).
Whisk in the remaining ingredients; taste and adjust the seasoning and serve or cover and refrigerate for up to a day or two (stir before serving).","url":"https://recipe.bluelayer.org/recipe/18250/sesame-sauce"},{"id":"18037","title":"Yogurt Cheese","ingredients":"yogurt, greek, plain, nonfat","directions":"Put the yogurt in a strainer lined with a coffee filter or cheesecloth and let it drain in the refrigerator overnight.
The yogurt cheese can be stored in the refrigerator in a closed container for up to 3 days.
Serve on toast points with fresh mint.
The cheese can be used as a base for myriad dips (see recipes below) or salad dressings, and can replace sour cream or cream cheese in most recipes.
(Nonfat yogurt can be used, but the resulting yogurt cheese is chalkier and less acidic.)","url":"https://recipe.bluelayer.org/recipe/18037/yogurt-cheese"},{"id":"17971","title":"Italian Fruit Liqueur","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
goji berries, dried
sugars, granulated
water, bottled, generic","directions":"Heat sugar with the water over medium heat until the sugar is dissolved.
Cool.
Pour into a 2 quart container.
Add desired fruit and the 3 cups of vodka.
Stir gently and cover with a tightly covered lid.
Let stand in a cool dark place for 2 to 4 weeks.
Strain through several layers of cheesecloth.
If not yet clear, pour again through a coffee filter.
Seal tightly in a clean bottle and store.","url":"https://recipe.bluelayer.org/recipe/17971/italian-fruit-liqueur"},{"id":"17851","title":"Easter White Cheese, Farmers Cheese","ingredients":"cheese, cottage, creamed, large or small curd
cheese, parmesan, hard
cream, sour, cultured","directions":"Make a cheesecloth bag that's 4 layers thick, and about 12\" long by 6 1/2 \" wide.
The bottom 8\" or so should taper to a point.
Place the cottage cheese into a colander, over a bowl, cover with plastic wrap, and place a weight on top.
Let it drain for 2 - 3 hours.
Using an electric mixer, mix all the ingredients until they're well blended.
Place the cheesecloth bag in a large bowl, with the seems facing out.
Pack the mixture in the bag, to about 4\" from the top of the cheesecloth.
Twist the top, and tie it being careful not to get it so tight that you're forcing the cheese out of the pores of the bag.
Cover a sheet pan with plastic, then place the filled cheese bag on top.
Place the bag so that the seem is in the center of the back, and front, it should almost look like a heart.
One end of this sheet pan should be elevated to permit the cheese to drain.
You can use either a bowl , or 2 coffee cups to do this.
Place a bowl underneath the bottom of the cheese, to catch the liquid that will drain out.
Cover the cheese with another piece of plastic wrap, and set another sheet pan on top.
Carefully place a weight on top of the top pan.
But, be careful because the cheese is real soft and the top pan will want to slide off once the weight is on it.
Store in a cool place, or in your refrigerator for 3 days, being sure to check it so that the weight doesn't fall off.
My Mom used to let this rest in the basement, because it was nice and cool, and she used a Belgian Brick that we would have to check now and then to insure that it didn't fall off.
When the cheese has dried out, cut off the cheesecloth bag with scissors, carefully so as not to break up the cheese.
The cheese should be real firm to the touch.
Place it flat on a platter, and store in your refrigerator until Easter morning.
If you haven't gotten enough moisture out of the cheese, you will have a cheese that won't stay together.
You can start this process a full week before Easter.","url":"https://recipe.bluelayer.org/recipe/17851/easter-white-cheese-farmers-cheese"},{"id":"17848","title":"Basic Barbecue Rub","ingredients":"spices, paprika
spices, chili powder
salt, table
sugars, granulated
spices, cumin seed
spices, coriander seed
spices, pepper, black
spices, garlic powder","directions":"Blend all the ingredients together and store in a small container.
Ue when ready to barbecue.
Variations (adding to the dry rub above):.
Mustard and thyme:.
Add 4 tbsp Compliments Honey & Garlic mustard, and 2 tbsp of fresh thyme leaves.
It is good for fish, poultry, meats, potatoes, and vegetables.
Mediterranean:.
Add puree of 2 tbsp green olive tapinade and a couple of cloves of fresh garlic.
Good for grilling vegetables, meat and seafood.
Coffee and cocoa:.
Add 1 tbsp finely ground dark roast coffee with 1 tbsp double chocolate truffle chocolate mix.
It's good with beef, pork, game and poultry.
Maple:.
Add 1 tbsp brown sugar, with 2 tbsp organic 100% maple syrup.
Good with pork, salmon, poultry, apples, pears, and squash.","url":"https://recipe.bluelayer.org/recipe/17848/basic-barbecue-rub"},{"id":"17829","title":"Clotted Cream","ingredients":"cream, whipped, cream topping, pressurized","directions":"Set a coffee filter basket, lined with a filter, in a strainer, over a bowl.
Pour the cream almost to the top of the filter.
Refrigerate for 2 hours.
The whey will sink to the bottom passing through the filter leaving a ring of clotted cream.
Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.
Preparation time: 5 minutes Ease of preparation: easy","url":"https://recipe.bluelayer.org/recipe/17829/clotted-cream"},{"id":"17731","title":"Yin-Yang","ingredients":"spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, liqueur, coffee, 53 proof","directions":"Layer white chocolate liqueur over coffee liqueur.","url":"https://recipe.bluelayer.org/recipe/17731/yin-yang"},{"id":"17704","title":"Candy Cane Chocolate Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, white chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"Note: You can use white chocolate, confectionery coating, or possibly almond bark - they all work.
Heat chocolate in microwave on medium for 2-4 min - stir till smooth.
Stir in candy canes and spread onto a foil-lined baking sheet.
Heat chocolate chips (about 30 seconds to one minute) and stir till smooth.
Drizzle melted chips over candy cane layer.
Freeze five min or possibly chill for 10 - till set.
Break into bite sized pcs.
Stores well in freezer and is heavenly with coffee.
Preparation Time: 10 mi","url":"https://recipe.bluelayer.org/recipe/17704/candy-cane-chocolate-recipe"},{"id":"17694","title":"Too Simple Berry Crisp","ingredients":"goji berries, dried
wheat flour, white, all-purpose, unenriched
sugars, granulated
cereals ready-to-eat, granola, homemade","directions":"Mix berries, flour and sugar.
Scoop into 6 individual baking dishes, I used coffee cups.
Then place on a big baking dish.
Sprinkle with granola.
Bake at 350 degrees for 45 minute.
Serve warm or room temperature by itself or top with frozen or fresh yogurt!","url":"https://recipe.bluelayer.org/recipe/17694/too-simple-berry-crisp"},{"id":"17593","title":"Coffee Liqueur Zesty Seafood Marinade/Sauce","ingredients":"alcoholic beverage, liqueur, coffee, 53 proof
lemon juice, raw
onions, raw
spices, pepper, red or cayenne
honey
ginger root, raw
lime juice, raw
oil, olive, salad or cooking
sauce, worcestershire
dill weed, fresh
spices, pepper, black","directions":"Shake all ingredients together well in covered jar.
Let stand 1 hour or longer to blend flavors.
Shake well before using.
Pour over fish and marinate 30 minutes.
Grill fish, basting often.","url":"https://recipe.bluelayer.org/recipe/17593/coffee-liqueur-zesty-seafood-marinade-sauce"},{"id":"17551","title":"Tibetan Momos (Non-Vegetarian)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
beef, grass-fed, ground, raw
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)","directions":"For dough: mix water and flour with a wooden spoon.
when well mixed, knead until it becomes a firm, elastic dough, quite flexible.
VERY IMPORTANT: keep dough in airtight container until ready to use, so it DOES NOT DRY OUT.
For filling: mix beef, bouillon, and soy sauce with hands until well combined.
set aside.
Turn out dough onto floured surface and roll out slightly thinner than a floppy disk.
Personally, I use a coffee mug to cut out circles of dough, but you can use a 3-4\" cookie cutter if you like.
Cut out a circle of dough, and place 1Tblsp.
of meat filling into circle.
Fold in half lengthwise, and seal.
(You may do different pinches and folds to make it look prettier if you like).
Repeat with rest of momo's.
(cover with a damp cloth so they dont dry out before steaming.)
To steam, you can use either a steamer or a skillet .
If using skillet, Line the bottom of the pan with cabbage leaves to prevent dough sticking on metal.
fill with enough water to steam dumplings.
If using steamer, lightly oil before steaming.
Steam for 10 minutes.
ENJOY!
^_^.","url":"https://recipe.bluelayer.org/recipe/17551/tibetan-momos-non-vegetarian"},{"id":"17371","title":"Herb Blend","ingredients":"onions, raw
spices, thyme, dried
mustard, prepared, yellow
parsley, fresh
spices, garlic powder
spices, paprika
spices, marjoram, dried
celery, raw
spices, pepper, black","directions":"Put all ingredients in a blender or hand-held coffee/herb grinder.
Blend until pulverized.
Pour into shaker container.","url":"https://recipe.bluelayer.org/recipe/17371/herb-blend"},{"id":"17363","title":"Sour Cream Coffee Cake","ingredients":"butter, without salt
sugars, granulated
cream, sour, cultured
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix baking soda with sour cream.
Add sugar, butter to sour cream mixture, blend well.
Add dry ingredients to sour cream mixture, blend well.
Pour into baking pan.
Bake at 350 degrees approx 30-45 minutes or until toothpick inserted comes out clean.","url":"https://recipe.bluelayer.org/recipe/17363/sour-cream-coffee-cake"},{"id":"17359","title":"Clever Dripper Brewed Coffee","ingredients":"water, bottled, generic
candies, dark chocolate coated coffee beans","directions":"Line a Clever Dripper with a size 4 white paper filter.
In a burr grinder set to a medium-coarse grind size, grind the coffee beans.
Heat the water until it registers 206 on an instant-read thermometer; alternatively, bring the water to a boil, then let stand for 1 minute.
Pour some of the hot water into the dripper, thoroughly soaking the filter.
Set the dripper on top of a coffee cup and allow the rinsing water to fully drain into the cup.
Discard the rinsing water.
Pour the ground coffee into the filter.
Place the dripper on a kitchen scale and set the scale to zero.
Pour 300 grams of hot water into the dripper, thoroughly saturating the coffee grounds.
Let stand, covered, for 1 minute.
Uncover and quickly stir the steeping coffee to break up the cap of grounds floating on top.
Let stand, covered, for 2 1/2 minutes longer, then quickly stir the coffee once more.
Set the dripper on the coffee cup and allow the coffee to fully drain into the cup.","url":"https://recipe.bluelayer.org/recipe/17359/clever-dripper-brewed-coffee"},{"id":"17353","title":"Lemon Granite","ingredients":"sugars, granulated
water, bottled, generic
lemon juice, raw","directions":"Boil the sugar and water together for 5 minutes to make a simple syrup.
Cool completely, then mix in the lemon juicethe amount depends on how tart you like your granite.
Pour into ice trays.
Freeze until about 1 inch of the mixture has frozen around the sides of the trays, then remove; turn the mixture into a bowl and beat until smooth.
Return to the trays and freeze until firm.
For a more delicate ice, beat the mixture twice, freezing between beatings until just solid around the edges.
Serve in sherbet glasses.
Variation
COFFEE GRANITE.
Combine 8 tablespoons Italian-roast coffee, ground for espresso (or instant espresso), 2 to 4 teaspoons sugar to taste (according to how sweet you like your granite), and 4 cups boiling water in a glass or pottery coffee maker.
Leave to steep for 30 to 40 minutes.
Cool completely, then pour into ice trays (if you use coffee ground for drip pots, strain it through a paper filter cone to remove the grounds).
Freeze, beating twice.
Serve in sherbet glasses topped, if you wish, with a spoonful of whipped cream.","url":"https://recipe.bluelayer.org/recipe/17353/lemon-granite"},{"id":"17328","title":"White Ale Rolls With Raisins and Cinnamon","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, carbonated, ginger ale
butter, without salt
syrup, maple, canadian
salt, table
spices, cinnamon, ground
raisins, seeded
wheat flour, white, all-purpose, unenriched","directions":"Stir together lukewarm water and yeast in a big bowl.
Add white ale, syrup, butter, salt and cinnamon and mix well.
Add raisins and stir half the flour into the mixture.
Add more flour a little at a time until a soft dough is formed.
Turn out the dough onto a floured surface and knead, adding just enough flour to prevent sticking, until the dough is smooth and elastic (you may not need all the flour - or you may need a little more flour than stated in the ingredients list).
Form the dough into a ball and transfer to the large bowl.
Cover the bowl with a clean tea towel and let the dough rise in a draft-free place at room temperature for 45 minutes.
Preheat oven to 428F (220C) and line a large baking sheet with parchment paper.
Turn out the dough onto a lightly floured surface and knead to remove air.
Cut the dough into 12 equal size pieces.
Form 12 rolls and place them on the baking sheet.
Cover the rolls loosely with the tea towel and let rolls rise for 15 - 20 minutes.
Brush the rolls lightly with either egg wash, milk, cold coffee or water.
Bake until the rolls sound hollow when tapped on the bottom - about 14 minutes.","url":"https://recipe.bluelayer.org/recipe/17328/white-ale-rolls-with-raisins-and-cinnamon"},{"id":"17307","title":"Cinnamon Streusel","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
spices, cinnamon, ground","directions":"Combine all the ingredients in a food processor and pulse until crumbly.
Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers.
Sprinkle over muffins or coffee cake immediately before baking.","url":"https://recipe.bluelayer.org/recipe/17307/cinnamon-streusel"},{"id":"17305","title":"GEVALIA French Press Coffee","ingredients":"water, bottled, generic
beans, snap, green, raw","directions":"Remove lid with plunger from French press coffee maker.
Place coffee grounds in bottom of pot.
Slowly add water to pot; stir.
Cover pot with lid and plunger; let stand 4 min.
Hold handle with one hand, while slowly pressing down plunger with other hand.
Pour coffee into 4 mugs.","url":"https://recipe.bluelayer.org/recipe/17305/gevalia-french-press-coffee"},{"id":"17299","title":"Cream Cheese Icing","ingredients":"butter, without salt
cheese, parmesan, hard
sugars, powdered
vanilla extract
salt, table","directions":"Beat the butter and cream cheese in the bowl of a standing mixer fitted with a paddle attachment on high speed until they are light and smooth, about 3 minutes.
Add the confectioners sugar and mix on low speed until incorporated, about 1 minute.
Add the vanilla and salt and mix on medium-high speed until smooth, about 1 minute.
Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 3 days.
When ready to use, let the icing warm almost to room temperature.
To make the Cinnamon variation on the Cream Cheese Icing, add 2 tablespoons of ground cinnamon and mix until combined.
Serve with Vanilla Cake (page 115) and sprinkle with graham cracker crumbs.
It tastes like coffee cake but is appropriate for any time of day.
Atop any of the cakes in the Banana Cake chapter (page 125), youll have the perfect dessert for a New Years Day brunch.","url":"https://recipe.bluelayer.org/recipe/17299/cream-cheese-icing"},{"id":"17224","title":"Roasted Spice Sweet Potatoes","ingredients":"spices, coriander seed
spices, fennel seed
spices, pepper, red or cayenne
salt, table
sweet potato, raw, unprepared
oil, olive, salad or cooking","directions":"Preheat oven to 425 degrees F.
Coarsely grind coriander, fennel, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
Stir together spices and 1 teaspoon kosher salt.
Cut potatoes lengthwise into 1-inch thick wedges.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.","url":"https://recipe.bluelayer.org/recipe/17224/roasted-spice-sweet-potatoes"},{"id":"17201","title":"Cocoa Nib Frappe","ingredients":"cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
water, bottled, generic
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped.
Place the nibs in a 1-quart microwave-safe measuring cup and add the 16 ounces of milk.
Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press.
Set aside.
After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe.
Set aside for 1 minute, and then stir to combine the chocolate and milk.
Pump the plunger of the French press 10 to 15 times to froth and aerate.
Pour the mixture into a standard ice cube tray and freeze until solid, 3 to 4 hours or overnight.
Combine the frozen hot chocolate cubes with the 4 ounces of milk, half-and-half or coffee in a blender and blend until smooth.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/17201/cocoa-nib-frappe"},{"id":"17167","title":"Homemade Cashew Milk","ingredients":"water, bottled, generic
water, bottled, generic
sweetener, syrup, agave
salt, table","directions":"Discard soaking water and rinse cashews thoroughly until water runs clear.
Place cashews, fresh water, agave and salt in a Vitamix or other high-powered blender.
Process on high speed for 20-30 seconds.
Store in a glass mason jar in the refrigerator.
Notes: 1.
This cashew milk has the viscosity of regular whole milk; if you want to make milk with the consistency of 2% cow milk, add another cup of water.
For half-and-half (great for coffee and tea), use only 2 cups water in the above recipe.
Cashew milk is very foamy when first removed from the Vitamix; it settles nicely after sitting in the fridge overnight.
Often a layer of cream forms on top of the milk, but dont be thrown, underneath is pure, delicious white stuff.","url":"https://recipe.bluelayer.org/recipe/17167/homemade-cashew-milk"},{"id":"17137","title":"Boston Brown Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
molasses
raisins, seeded","directions":"Mix together milk and vinegar.
Let mixture set at room temp for 15 minutes to allow the milk to sour.
In a seperate bowl, spoon mix dry ingredients together.
Add molasses and raisins to the milk.
Add liquid mixture to dry ingredients.
Beat until blended.
Divide batter between 2 well buttered 1 lb coffee cans or other cans of 5 cup capacity.
Cover with dome shaped rounds of aluminum foil, buttered on the down side.
Secure with rubber bands.
Stand cans on a rack in a large kettle.
Add enough water to reach 3/4 of the way up the cans but not enough to float them.
Cover kettle and simmer for 2 hours to steam the bread.
Remove bread from kettle and let stand on a wire rack until cool enough to handle.
Remove bread from the cans and serve warm.
To re-heat bread, wrap in aluminum foil, stand on rack in kettle, add hot water to level below the rack and simmer for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/17137/boston-brown-bread"},{"id":"17128","title":"Milk & More","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour an 8-ounce glass of ice cold milk, or heat it through and blend it with your favorite cup of coffee or tea for a late.","url":"https://recipe.bluelayer.org/recipe/17128/milk-more"},{"id":"17098","title":"CB","ingredients":"spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, liqueur, coffee, 53 proof
alcoholic beverage, distilled, vodka, 80 proof","directions":"In a container with a lid, stir together the chocolate liqueur, coffee flavored liqueur and vodka.
Cover and store in the freezer.
Stir before serving chilled in shot glasses.","url":"https://recipe.bluelayer.org/recipe/17098/cb"},{"id":"17075","title":"Almond Ding","ingredients":"nuts, almonds
sugars, granulated
butter, salted
salt, table","directions":"Lightly oil a baking sheet with nonstick spray or line it with a silicone baking mat.
In a medium saucepan or skillet, combine the almonds, sugar, and butter.
Cook over medium heat, stirring ever so gently as the mixture begins to darken (vigorous stirring encourages crystallization).
Continue to cook, stirring gently, until the mixture is deep amber in color (similar to a cup of coffee with a touch of cream).
Gently stir in the salt, then pour the mixture out onto the prepared baking sheet.
Avoiding spreading out the almonds except to ensure that theyre in a single layer.
Using a heatproof spatula, push any spreading caramel back toward the almonds.
Let cool completely.
Once cooled, break into bite-size pieces.
The candy pieces will keep in an airtight container for up to 1 week.
Its important to use blanched almonds for this recipe.
Almond skins make it difficult for the syrup to permeate the nuts and your ding wont be as crunchy.
I recommend using a very delicate but flavorful sea salt, such as fleur de sel or Maldon Sea Salt (see Resources, page 270).","url":"https://recipe.bluelayer.org/recipe/17075/almond-ding"},{"id":"16972","title":"Coffee-Toffee Ice Cream Tart","ingredients":"spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
butter, without salt
candies, white chocolate
ice creams, vanilla
cream, whipped, cream topping, pressurized
butter, without salt
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Preheat oven to 325 degrees.
Butter 9-inch tart pan with removable bottom.
Mix cookie crumbs and cinnamon in medium bowl.
Add melted butter and stir until crumbs are very moistened.
Press crumb mixture onto bottom and up sides of prepared pan.
Bake until crust is set about 9 minutes.
Cool completely.
Sprinkle 2 tablespoons chopped toffee over cooled crust.
Spread ice cream evenly in crust.
Freeze for at least 4 hours or until firm.
Combine cream and butter in a medium saucepan.
Bring to simmer.
Remove from heat and add white chocolate; let stand 1 minute.
Stir until chocolate is melted and smooth.
Mix in vanilla.
Let topping stand until cool and slightly thickened but still pourable about 15 minutes.
Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely.
Freeze until topping is firm, about 1 hour.
Sprinkle remaining toffee over.
Freeze until tart is firm for about four hours.
Use small knife carefully loosen crust from pan sides.
Gently push up tart bottom to release tart and serve.","url":"https://recipe.bluelayer.org/recipe/16972/coffee-toffee-ice-cream-tart"},{"id":"16869","title":"Chocolate Melting Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
egg substitute, powder
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Melt chocolate and butter in microwave at 50% power (Defrost)
Sift flour into pitcher, add sugar, add eggs, mix together.
Fold in melted chocolate and butter mix
Pour into small Glass Ramekins (about 3\" across)
(Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.
).
Preheat Oven to 300.
Bake at 300 for 12 - 15 minutes in serving dish.
Dessert should be firm around edges and wiggly in the center.
Place Heart Stencil on top of dessert and sift powdered sugar.
Serve Warm.
This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.","url":"https://recipe.bluelayer.org/recipe/16869/chocolate-melting-cake"},{"id":"16833","title":"Honey Raspberry Parfait Pops","ingredients":"yogurt, greek, plain, nonfat
beverages, almond milk, unsweetened, shelf stable
vanilla extract
raspberries, raw
water, bottled, generic
sweetener, syrup, agave
nuts, almonds","directions":"Add yogurt, almond milk, and coffee creamer to an easy-pour cup and stir until combined.
In a food processor, combine raspberries, water, and agave nectar and blend until smooth.
Once your popsicle maker (I use a Zoku) has been frozen for 24 hours, you are ready to create!
Pour some of your white liquid into the bottom and allow a few minutes to freeze.
Then, add a red layer on top and allow to freeze.
Add a layer of granola and allow to freeze.
Finally, add a thin layer of white liquid and sprinkle granola on top to create a skirt around the bottom of your popsicle.
Allow to freeze completely before removing pops with the Zoku super tool.
Note: This can also be made in a traditional popsicle mold.
Complete the same steps but allow layers to harden completely (1-2 hours) before pouring the next layer.","url":"https://recipe.bluelayer.org/recipe/16833/honey-raspberry-parfait-pops"},{"id":"16772","title":"Russian Roulette","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
alcoholic beverage, liqueur, coffee, 53 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour all ingredients into a cocktail shaker with ice and shake.
Pour into a lowball glass.","url":"https://recipe.bluelayer.org/recipe/16772/russian-roulette"},{"id":"16595","title":"Tartufo","ingredients":"ice creams, vanilla
sherbet, orange
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Allow ice cream to slightly soften.
Using an ice cream scoop, make scoops that are half sorbet and half ice cream.
Put in a very cold freezer and allow to harden.
Melt white chocolate chips and vegetable oil in the microwave, stirring every 30 seconds until smooth.
Cool to room temperature.
Place ice cream scoops on a wire rack and spoon melted and cooled chocolate over the scoops one at a time.
Refreeze.
Garnish with melted dark chocolate drizzle, if desired.
Use any combination of ice creams, sorbets and chocolates you desire.
Coffee ice cream and white chocolate, semi-sweet chocolate with orange sorbet and vanilla ice creamthe possibilities are endless.","url":"https://recipe.bluelayer.org/recipe/16595/tartufo"},{"id":"16520","title":"Caramel Coffee Cream Parfaits","ingredients":"candies, caramels
cream, whipped, cream topping, pressurized
ice creams, vanilla
nuts, pecans","directions":"In top of double boiler over hot water, place caramel and whipping cream.
Stir until caramels are melted and sauce is smooth.
Layer sauce and ice cream in 4 parfait glasses, beginning and ending with sauce.
Top each parfait with chopped pecans.","url":"https://recipe.bluelayer.org/recipe/16520/caramel-coffee-cream-parfaits"},{"id":"16460","title":"Multi-Grain Pancakes","ingredients":"seeds, flaxseed
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
soymilk, original and vanilla, unfortified
oil, canola","directions":"Finely grind the flaxseed in a spice mill or coffee grinder.
Transfer to a bowl and whisk in the water until the mixture becomes gooey and gelatinous.
In large mixing bowl, stir together dry ingredients.
Whisk together wet ingredients, including flax mixture, separately.
Pour wet ingredients into the dry, stirring just to combine.
Heat nonstick griddle or skillet over medium-high heat about five minutes, or until water droplets bounce when splashed on it.
Pour batter on by the 1/4 cup, cooking approximately two minutes on each side.","url":"https://recipe.bluelayer.org/recipe/16460/multi-grain-pancakes"},{"id":"16332","title":"Caramel Pecan Latte","ingredients":"nuts, pecans
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
sugars, powdered
honey","directions":"Brew the coffee according to your appliance specifications.
While the coffee is brewing, place the milk in a small saucepan and heat until warm, but do not boil.
Keep warm.
Place the whipping cream and powdered sugar in a mixing bowl and use your mixer to beat on high speed until stiff peaks form.
Pour your coffee into a mug and add honey for sweetness.
Add the warm milk to your desired taste and top with whipped cream.
Drizzle with more honey if desired.","url":"https://recipe.bluelayer.org/recipe/16332/caramel-pecan-latte"},{"id":"16123","title":"Toasted Cumin-Coriander Blend","ingredients":"spices, coriander seed
spices, cumin seed","directions":"Preheat a small skillet over medium-high heat.
Add the whole spices and toast them, shaking the skillet every few seconds, until they start to crackle and turn reddish brown and the aroma is highly nutty-fragrant with citrus undertones, 1 to 3 minutes.
Immediately transfer the spices to a plate to cool.
(The longer they sit in the hot skillet, the more likely it is that they will burn, making them bitter and unpalatable.)
Once they are cool to the touch, place them in a spice grinder or coffee grinder, and grind until the texture resembles that of finely ground black pepper.
(If you dont allow the spices to cool, the ground blend will acquire unwanted moisture from the heat, making the final blend slightly cakey.)
The ground blend will be a deep reddish brown and the aromas will be sweet and complex, very different from those of the pre-toasted and post-toasted whole spices.
Store the masala in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months.
(In my opinion, refrigerating the blend adversely affects its flavors.)","url":"https://recipe.bluelayer.org/recipe/16123/toasted-cumin-coriander-blend"},{"id":"15956","title":"Hot Apple Cider Recipe","ingredients":"apples, raw, with skin
cranberry juice, unsweetened","directions":"Place in coffee pot (percolator).","url":"https://recipe.bluelayer.org/recipe/15956/hot-apple-cider-recipe"},{"id":"15451","title":"Grammy's Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded","directions":"In a large bowl mix the first five ingredients.
Then stir in the rest.
Divide between two 1-pound greased coffee cans.
Cover top of can with foil or wax paper and steam for 3 hours.
Serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/15451/grammys-brown-bread"},{"id":"15436","title":"Szechwan Salt-and-Pepper","ingredients":"corn, sweet, white, raw
salt, table","directions":"Toast the peppercorns in a dry skillet over medium heat, shaking the pan occasionally, until they are fragrant, about 2 minutes.
Mix with the salt and grind in a coffee or spice grinder.","url":"https://recipe.bluelayer.org/recipe/15436/szechwan-salt-and-pepper"},{"id":"15434","title":"Yogurt Cream","ingredients":"yogurt, greek, plain, nonfat
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line a strainer with a paper towel, then drain the yogurt.
It should look like this after draining.
Use the strained whey to make bread.
Add the sugar and skim milk, and mix.
Pour over a coffee-soaked spongecake a la tiramisu style.","url":"https://recipe.bluelayer.org/recipe/15434/yogurt-cream"},{"id":"15416","title":"Bikini Line","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
alcoholic beverage, liqueur, coffee, 53 proof
raspberries, raw","directions":"Fill and Old Fashioned glass with ice.
Add ingredients and stir.","url":"https://recipe.bluelayer.org/recipe/15416/bikini-line"},{"id":"15359","title":"Miracle Chocolate-Coffee Icing","ingredients":"spartan, real semi-sweet chocolate baking chips,
yogurt, greek, plain, nonfat","directions":"Place chocolate chips in a microwave-safe glass measuring cup; heat in microwave, stirring every 10 seconds, until melted and smooth, 1 to 2 minutes.
Stir yogurt into melted chocolate until icing is smooth.","url":"https://recipe.bluelayer.org/recipe/15359/miracle-chocolate-coffee-icing"},{"id":"15322","title":"Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine powdered milk, sugar, boiling water, and vanilla extract in a blender and blend until smooth; add milk.
Transfer creamer to a container with a tight seal and keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/15322/coffee-creamer"},{"id":"15209","title":"Peanut Butter Puppy Poppers","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"combine milk and peanut butter.
mix until well blended.
combine dry ingredients.
combine wet and dry ingredients and form a dough ball.
Roll out to desired thickness and cut into whatever shapes you want.
We have small dogs so I use an old coffee scoop.
Bake for 20 minutes at 375 degrees.
They do not rise.
They will be soft at this point.
I leave ours in the oven to cool and that makes them crunchy which the dogs seem to prefer.","url":"https://recipe.bluelayer.org/recipe/15209/peanut-butter-puppy-poppers"},{"id":"14999","title":"Glazes for Fruit Pies, Tarts, and Coffee Cakes (Apricot, Peach,","ingredients":"raspberries, raw
sugars, granulated
syrups, corn, light","directions":"Combine all ingredients in a medium heavy saucepan.
Cook, stirring until the sugar is dissolved.
While the mixture is still warm, glaze the cooled pastry.","url":"https://recipe.bluelayer.org/recipe/14999/glazes-for-fruit-pies-tarts-and-coffee-cakes-apricot-peach"},{"id":"14832","title":"Marshmallow Lamingtons","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, marshmallows","directions":"Melt chocolate in bowl over boiling water, stir until smooth.
Remove from heat and allow to cool slightly.
Spread coconut out on a sheet of parchment paper.
Hold each marshmallow with a toothpick, dip in chocolate until completely covered, then roll in coconut and set on rack for 30 minutes to dry.
Serve with coffee.","url":"https://recipe.bluelayer.org/recipe/14832/marshmallow-lamingtons"},{"id":"14706","title":"Coffee Creamer","ingredients":"milk, canned, condensed, sweetened
beverages, almond milk, unsweetened, shelf stable","directions":"Mix the ingredients together well.
Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.","url":"https://recipe.bluelayer.org/recipe/14706/coffee-creamer"},{"id":"14652","title":"Strawberry Mascarpone Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, nutmeg, ground
salt, table
il villaggio, mascarpone cheese,
vinegar, balsamic
strawberries, raw
il villaggio, mascarpone cheese,
vinegar, balsamic
sugars, powdered
vanilla extract
water, bottled, generic","directions":"Preheat the oven to 400 degrees F and line a baking sheet with a silicone mat or parchment paper.
Combine the flour, sugar, baking powder, nutmeg and salt in a large mixing bowl and whisk them together to aerate them.
Gently stir in the mascarpone cheese, strawberry balsamic vinegar and fresh strawberries until it just comes together into a sticky dough.
Dust your clean hands with a little extra flour and bring it together into a ball, then flatten it out into an even disc about 6 inches in diameter on a well-floured surface.
Sprinkle the top with flour as well.
Cut the disc of dough into 8 equal wedges by quartering it, then cutting each quarter in half.
Transfer the wedges to the baking sheet and bake the scones for 1520 minutes.
They should be puffy and golden and just baked through.
While they bake, make the easy drizzle for topping.
Simply stir the mascarpone, balsamic, powdered sugar, vanilla and water together thoroughly until it is a thin mixture perfect for drizzling.
When the scones are done, let them cool for a few minutes.
While they cool, drizzle the mascarpone mixture generously on top.
Serve them immediately with great tea or coffee and enjoy!","url":"https://recipe.bluelayer.org/recipe/14652/strawberry-mascarpone-scones"},{"id":"14546","title":"Coffee Hazelnut Treats","ingredients":"butter, without salt
nuts, hazelnuts or filberts
oats
sugars, powdered
alcoholic beverage, liqueur, coffee, 53 proof","directions":"Process all ingredients in a food processor for 30 seconds or until mixture forms a ball around the blade.
Take teaspoonfuls of the mixture & roll into balls.
Store in a foil lined container in the fridge.","url":"https://recipe.bluelayer.org/recipe/14546/coffee-hazelnut-treats"},{"id":"14528","title":"Cracked Black Peppercorn Mustard","ingredients":"mustard, prepared, yellow
vinegar, distilled
water, bottled, generic
corn, sweet, white, raw
spices, garlic powder
salt, table","directions":"Place the mustard seeds in a spice mill or coffee grinder and process until finely ground.
Combine the mustard and vinegar in a bowl and stir to mix.
Allow the mixture to sit for 15 minutes.
Place all of the ingredients in a blender or food processor and process until smooth.
Spoon the mustard into a sterilized jar, cover, and refrigerate for 1 week before using.
Mustard will keep in the refrigerator, covered, for up to 6 months after opening.","url":"https://recipe.bluelayer.org/recipe/14528/cracked-black-peppercorn-mustard"},{"id":"14398","title":"Toasted Spice Rub - Michael Chiarello","ingredients":"spices, fennel seed
spices, coriander seed
corn, sweet, white, raw
spices, pepper, red or cayenne
spices, chili powder
salt, table
spices, cinnamon, ground","directions":"Read this recipe all the way through before beginning, get your spices and equipment (skillet, plate, blender, alternate method grinder, and storing container) ready.
In a small, heavy skillet over medium heat, toast the fennel, coriander, and peppercorns.
Watch carefully, because when the fennel turns a light brown youre going to work quickly: turn on the hood exhaust fan on your stove, then add the red pepper flakes and stir well for 30 seconds.
Turn the mixture onto a plate to cool.
When cool, place mixture in a blender together with the chili powder, salt, and cinnamon; blend until all are evenly ground.
(Alternately, you can use a spice mill/coffee grinder/mortar and pestle to grind the fennel, coriander, peppercorns, and chili flakes, then toss resultant powder with the remaining ingredients).
Transfer the spice rub into a glass jar and store in a cool, dry place; you can also freeze the mixture.
Note: if you prefer a mixture that is less spicy-hot, make sure you use mild California chili powder and/or begin with fewer red pepper flakes, then add to your preference; California chiles in powder are generally less hot and more sweet.
On chicken: sear a chicken in a little olive oil, let cool, pat the rub generously over the bird, then roast it.
Use as dry rub or dry marinade: rub into meat or poultry, refrigerate 4 hours, bring to room temperature, then roast, pan-sear, or grill.
Finishing rub: blend with just enough olive oil to make a paste, then use as a marinade or to finish grilled steaks and seafood.
Other uses: toss with vegetables before pan-roasting, or add to soups and stews.","url":"https://recipe.bluelayer.org/recipe/14398/toasted-spice-rub-michael-chiarello"},{"id":"14181","title":"Cooling Spice Blend with Black Salt","ingredients":"spices, cumin seed
pomegranate juice, bottled
corn, sweet, white, raw
mango nectar, canned
salt, table
salt, table","directions":"Preheat a small skillet over medium-high heat.
Sprinkle the cumin seeds into the hot pan and toast, shaking the skillet every few seconds, until they start to crackle, turn reddish brown, and are highly fragrant, about 1 minute.
Transfer the toasted cumin to a spice grinder or coffee grinder, and allow it to cool completely.
Add the pomegranate seeds and peppercorns to the cumin, and grind until the texture resembles that of finely ground black pepper.
Transfer the ground spices to a small bowl and stir in the remaining ingredients; the blend will be light brown in color.
Store in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months.
(In my opinion, refrigerating the blend adversely affects its flavors.)","url":"https://recipe.bluelayer.org/recipe/14181/cooling-spice-blend-with-black-salt"},{"id":"14172","title":"Easy Buttermilk Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400
Cut butter into flour with a fork, until it looks crumbly.
Add buttermilk, use hand to mix together till dough forms.
On a lightly floured surface roll dough out to about 1 1/2 inch thick.
Use a small coffee cup (edges light floured) to cut out biscuits
Lay biscuits touching each other on a greased cookie sheet
Bake for 10-12 minutes or until lightly golden
Top with melted butter and serve","url":"https://recipe.bluelayer.org/recipe/14172/easy-buttermilk-biscuits"},{"id":"14019","title":"Latin Spiced Pork Tenderloin","ingredients":"spices, cumin seed
spices, chili powder
spices, coriander seed
salt, table
spices, pepper, black
spices, cinnamon, ground
sugars, brown
spices, pepper, red or cayenne
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Heat grill.
Toast cumin seeds in small skillet over medium heat, shaking occasionally, until fragrant, 2 to 3 minutes; cool.
Transfer to spice mill, coffee grinder or mortar with remaining spices; grind to powder.
Makes 1/2 cup.
Rub 2 tablespoons spice mixture over each tenderloin.
Grill over medium-low heat 20 to 25 minutes.
Serve with lime wedges, if desired.","url":"https://recipe.bluelayer.org/recipe/14019/latin-spiced-pork-tenderloin"},{"id":"13885","title":"Steamed Cranberry Brown Bread (Crock-Pot)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, cinnamon, ground
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
molasses
cranberries, dried, sweetened
nuts, walnuts, english","directions":"Coat the inside of a 13-oz coffee can with cooking spray.
Combine first 6 ingredients in a large bowl.
In a small bowl, combine buttermilk and molasses; stir well.
Add to flour mixture, stirring just until moistened.
Fold in dried cranberries and walnuts.
Spoon mixture into coffee can.
Cover with foil coated with cooking spray; secure with a rubber band.
Place can in a crockpot; add enough hot water to crockpot to come halfway up sides of can.
Cover with lid and cook on high-heat setting for 2 1/2-3 hours, or until a wooden pick inserted in center comes out clean.
Remove can from crockpot.
Let bread cool, covered, in can on a wire rack for 5 minutes.
Remove bread from can and let cool completely on wire rack.","url":"https://recipe.bluelayer.org/recipe/13885/steamed-cranberry-brown-bread-crock-pot"},{"id":"13735","title":"Pizza Flavor Herb and Spice Blend","ingredients":"soup, chicken broth or bouillon, dry
spices, garlic powder
spices, basil, dried
onions, raw
spices, oregano, dried
spices, rosemary, dried
spices, fennel seed
spices, thyme, dried
spices, pepper, red or cayenne
cornstarch
cornstarch
spices, pepper, black","directions":"MEASURE the GRINDER INGREDIENTS into a spice mill or clean coffee grinder; PROCESS mixture in intervals until finely ground; FUNNEL seasoning into an empty spice container/shaker.
MEASURE the SHAKER INGREDIENTS and add to mixture; SEAL the container and shake well.
USE in any recipe where a robust Italian flavor is desired, as in pizza and pasta sauces, casseroles, or as a savory rub for baked chicken.
STORE in a cool, dry place.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/13735/pizza-flavor-herb-and-spice-blend"},{"id":"13672","title":"Chocolate Intemperance","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
cornstarch
salt, table
water, bottled, generic
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,","directions":"In a medium saucepan, whisk together the cocoa, sugar, cornstarch, and salt.
Slowly whisk in the water, then the flavor of your choice, if using, and the milk or cream.
Bring to a boil over medium heat, whisking constantly.
Remove from the heat and stir in the chocolate, whisking till chocolate melts.
Pour into a bowl, and stir ooccasionally as it cools, to prevent a skin from forming.
Pour into a jar or other storage container, and lay a piece of plastic wrap right on the surface of the chocolate, again to prevent a skin from forming.
Store in the refrigerator for up to a week.
To serve:.
Serve as is in very small glasses; it's thick and it's rich.
To make one frozen smoothie, place 1/3 cup of chocolate base in a blender.
Add about 1 cup ice cubes(and 1 oz.
of the spirit of your choice, if desired, and blend till smooth.
Alternately, blend with chunks of banana, or a scoop of ice cream.
Feeling intemperate?
Add vodka and coffee liqueur to 1/3 to 1/2 cup chocolate base for the best sweet martini ever!
To rim glass with cinnamon sugar, mix
1 teaspoons cinnamon with 2 tablespoons sparkling sugar and 1 tablespoons granulated sugar.
Wipe the edge of the glass with a wet cloth, then dip it into the sugar mixture.","url":"https://recipe.bluelayer.org/recipe/13672/chocolate-intemperance"},{"id":"13590","title":"Turkischer","ingredients":"candies, dark chocolate coated coffee beans
sugars, granulated","directions":"In a coffee grinder, grind the coffee beans until they are as fine as flour.
In a copper Turkish coffee pot or small heavy saucepan combine 4 tablespoons of the ground coffee, the sugar, and 2 cups water and bring to a boil over high heat.
Remove the pot from the heat, stir the coffee well, and return the pot to the heat.
Let the coffee come to a boil again and remove the pot from the heat, letting the grounds settle.
Repeat the boiling up and settling process 2 more times.
Cover the pot, let the coffee stand for 2 minutes, and add 1/3 cup cold water, letting the coffee settle for 1 minute more.
Pour the coffee into demitasse cups.","url":"https://recipe.bluelayer.org/recipe/13590/turkischer"},{"id":"13575","title":"Sue's Coffee Cake","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt","directions":"Beat together Crisco and sugar.
Mix flour, salt, powder and add to bowl.
mix all with milk till blended.
Put in square pan (greased) and sprinkle with cinnamon sugar.
Bake at 375 till toothpick inserted in center comes out clean.
Sue said 30 minute.
Remove from oven and while still hot, spread with butter and sprinkle with cinnamon sugar.","url":"https://recipe.bluelayer.org/recipe/13575/sues-coffee-cake"},{"id":"13559","title":"Quickest Ever No-bake Peanut Butter Chocolate Drops","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Put chocolate chips in a microwavable cup or bowl- I usually use a coffee mug.
Microwave on 50% power, stirring every 30 seconds until melted completely.
Add peanut butter to melted chocolate chips, combine thoroughly.
Drop mixture by teaspoons onto wax paper.
Chill until firm (about 20 minutes in the freezer, longer if in the refrigerator).
If you actually happen to have any leftover, store covered in the refrigerator.
Consume within one week, or freeze for up to one month.","url":"https://recipe.bluelayer.org/recipe/13559/quickest-ever-no-bake-peanut-butter-chocolate-drops"},{"id":"13442","title":"Homemade Vanilla Powdered Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sweetener, herbal extract powder from stevia leaf
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Pulse together the powdered milk, stevia and powdered vanilla in a blender or food processor until powdery, about 1 minute.
While processing, pulse in the coconut oil through the feed tube; pulse a few more times to combine.
Transfer to an airtight jar and store in a cool, dark place for up to 3 months.
Notes: Liquid versus powdered flavorings: Ive found that using powdered flavorings works better than liquid flavorings for this recipe.
Sourcing powdered flavorings: For sourcing powdered flavorings, do a quick Google search or ask at your local health food store or gourmet food store.
Other flavor ideas: (Note that with all of the flavor variations listed below, I still include the amount of powdered vanilla that is mentioned in the recipe above.)
Almond: Add 1 teaspoon natural almond powder (this is not the same thing as almond meal or almond flour).
Chocolate: Add 2 tablespoons unsweetened cocoa powder and increase sweetener as desired.
Chocolate peppermint: Add 2 tablespoons unsweetened cocoa powder, 1 teaspoon natural peppermint flavor powder, and increase sweetener as desired.
Cinnamon: Add 1 teaspoon cinnamon.
Peppermint: Add 1 teaspoon natural peppermint flavor powder.
Pumpkin spice: Add 1 1/2 teaspoons pumpkin pie spice mix.","url":"https://recipe.bluelayer.org/recipe/13442/homemade-vanilla-powdered-coffee-creamer"},{"id":"13419","title":"White Chocolate Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
chocolate, dark, 70-85% cacao solids
candies, dark chocolate coated coffee beans","directions":"To prepare chocolate shavings, hold the chocolate bar in one hand and, using a vegetable peeler, cut shavings from a long edge of the baryoull want several shavings for each drink.
Set aside.
If not using immediately, cover and store in the refrigerator.
Fill a pitcher with ice and add the vodka and creme de cacao.
Stir briskly until the outside of the pitcher is beaded with sweat and frosty.
Strain into cocktail glasses, garnish with the chocolate shavings or 3 coffee beans per glass, and serve.","url":"https://recipe.bluelayer.org/recipe/13419/white-chocolate-martini"},{"id":"13219","title":"French Vanilla Cream Cheese Glaze","ingredients":"cheese, parmesan, hard
sugars, powdered
vanilla extract","directions":"Place cream cheese in a bowl.
With an electric mixer, alternatley beat it the coffee creamer and the powdered sugar.
Enjoy ;).","url":"https://recipe.bluelayer.org/recipe/13219/french-vanilla-cream-cheese-glaze"},{"id":"13217","title":"Chocolate and Almond Shells (edible Dessert Bowl/cup)","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
syrups, corn, light
sugars, granulated
butter, without salt
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Mix the almonds and flour in a bowl until well-combined.
Combine corn syrup, sugar, butter and chocolate in a small, heavy saucepan.
Over low heat, stir mixture constantly, until it just comes to a boil.
Remove from heat and stir in vanilla.
Add flour mixture and stir until fully blended.
Drop the dough by tablespoonfuls onto the buttered baking sheet, leaving at least 3 inches on all sides to allow room for spreading (no more than 4 shells on the sheet).
Bake in a preheated oven at 350F until they spread out and are lacy, 8-10 minutes.
Remove from oven and let cool for 1-2 minutes.
Using a thin metal spatula, lift the still-soft rounds from the baking sheet and drape each over an inverted coffee cup.
Let them cool completely, then carefully lift off the shells and set aside.
Repeat process with the next half of the dough.
Serving: Place the shells on small dessert plates, then fill with ice cream/sorbet of your choice and garnish with chocolate glaze, citrus zest, chopped toasted nuts etc.
Serve immediately (The shells can be stored in an airtight container for up to 3 days).","url":"https://recipe.bluelayer.org/recipe/13217/chocolate-and-almond-shells-edible-dessert-bowl-cup"},{"id":"13211","title":"Caramel Sauce","ingredients":"nuts, pecans
sugars, granulated
water, bottled, generic
water, bottled, generic
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"If using nuts, toast them in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes.
Transfer to a small bowl and set aside.
In a 2-quart heavy saucepan, combine sugar and water.
Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar.
Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes.
Remove from heat and carefully pour in coffee.
(Stand back, as caramel may sputter).
Let stand for 2 minutes.
Return to low heat and whisk until caramel has dissolved.
Remove from heat.
Swirl butter into caramel mixture.
Gradually whisk in milk.
Stir in vanilla and toasted nuts, if using, let cool.
(The sauce will keep, covered, in the refrigerator for up to 1 week).","url":"https://recipe.bluelayer.org/recipe/13211/caramel-sauce"},{"id":"13189","title":"Easy Shortbread Cookies","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Add powdered sugar to the softened butter (I microwave it for 20 seconds to soften) and mix well with a whisk.
If using unsalted butter, add a pinch of salt.
Add flour (no sifting needed) and mix with the whisk.
Knead the mixture until it's no longer floury.
Don't worry if it is rough and crumbly at first, it will be smooth shortly.
Tear the dough, flatten each piece to a 1cm thickness and place on a baking pan.
Poke holes with a fork.
The dough will increase to 1.5 times its original size.
Bake in a 355F/180C oven for 10 minutes, then flip the baking tray around and bake for a further 3 minutes (adjust the cooking time accordingly) to bake evenly.
Pay attention to the color on the edges.
No matter how long you have been baking them, take the cookies out of the oven once they become light brown on the edges.
Cool on the baking pan (they will continue to cook from the residual heat), and they are done.
Here, I shaped the dough into a square log in plastic film and sliced it to make them like English style shortbread cookies.
The dough can be cut with a knife easily even at room temperature.
It is very easy to handle, so it's great to make cut-out cookies.
They are also delicious with chocolate chips added to the dough.
Add the same amount as the sugar.
Try them also with cocoa or coffee.","url":"https://recipe.bluelayer.org/recipe/13189/easy-shortbread-cookies"},{"id":"13120","title":"Italian Butter","ingredients":"spices, pepper, red or cayenne
spices, pepper, black
spices, oregano, dried
spices, rosemary, dried
spices, basil, dried
spices, parsley, dried
spices, garlic powder
spices, garlic powder
salt, table
oil, olive, salad or cooking","directions":"Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.
Sprinkle 2 teaspoons of herb mixture onto a small plate.
Pour a thin layer of olive oil on top, and serve.
Store remaining mixture in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/13120/italian-butter"},{"id":"13075","title":"Cranberry Pudding Dessert","ingredients":"cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
water, bottled, generic
molasses
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
vanilla extract","directions":"Lightly grease a 2 quart metal container or a clean 1 pound coffee can.
Pick over whole cranberries, wash and drain.
Sift together the flour and salt; dredge cranberries in flour mixture.
Dissolve soda into boiling water and add molasses.
Stir and allow to foam up.
Add to the flour and cranberry mixture.
Mix together until well blended.
Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.
Place into a deep saucepan and fill with water up to about the half way mark on the pudding can.
Cover pan and place over high heat.
Bring water to boil, reduce heat and simmer for one hour.
Remove from water and allow to cool.
When ready to serve, invert pan or open bottom of can and push through.
Slice in 1/2 inch pieces.
Prepare the sauce by mixing together the sugar, butter and cream.
Cook over medium heat until thick, stirring constantly.
Add vanilla and pour over individual slices of pudding.","url":"https://recipe.bluelayer.org/recipe/13075/cranberry-pudding-dessert"},{"id":"13068","title":"Fire-Cider","ingredients":"alcoholic beverage, distilled, whiskey, 86 proof
apples, raw, with skin","directions":"Mix equal parts in a coffee mug.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13068/fire-cider"},{"id":"12812","title":"Hot Chocolate with Machica","ingredients":"barley, hulled
sugars, brown
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
salt, table","directions":"In a spice or coffee grinder, grind the toasted barley to a fine powder.
In a small bowl, mix the barley powder with the brown sugar and ground cinnamon.
In a medium saucepan, bring the milk to a boil, then remove it from the heat.
Add the chopped chocolate and whisk until it is melted.
Whisk in the barley mixture and the salt and cook over moderate heat, whisking, until the hot chocolate is thickened, about 5 minutes.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/12812/hot-chocolate-with-machica"},{"id":"12807","title":"Sugar Free Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened","directions":"Mix Splenda and cocoa in small saucepan.
Gradually add milk, whisking until blended.
Cook over medium-low heat until hot, but do not boil.
Serve in your favorite mug.
Squirt the top with a small amount of Reddi-Wip if desired and sprinkle with cinnamon.
For mint flavored, try adding a DROP of mint extract tho the milk before simmering.
For mocha flavored, add 2 teaspoons of instant coffee to the milk before simmering.
There are endless possibilities to this yummy drink!","url":"https://recipe.bluelayer.org/recipe/12807/sugar-free-hot-chocolate"},{"id":"12511","title":"Wild Yeast Sourdough Starter","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
vinegar, cider","directions":"I bought whole wheat berries at the health food store and ground my own flour in a coffee grinder from them because I wanted the yeast on the flour to be really fresh, but this probably isn't really necessary.
The pre-ground flour at the health food store is probably quite fresh, also, and you can buy very small quantities in bulk.
DAY ONE: Mix 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice.
Stir well, cover and let sit for 24 hours at room temperature.
DAY TWO: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice.
Stir well, cover and let sit another 24 hours at room temperature.
You may, or may not start to see small bubbles at this point.
DAY THREE: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice.
Stir well and let sit 24 hours at room temperature.
DAY FOUR: Stir mixture and measure out 1/4 cup--discard the rest.
To the 1/4 cup, stir in 1/4 cup unbleached AP flour and 1/4 cup water.
Let sit 24 hours at room temperature.
REPEAT Day Four until mixture expands to double its size and smells yeasty.
Mixture may start to bubble after a couple of days and then go flat and look totally dead for a couple more days.
If this happens, at about Day 6 add the 1/4 teaspoons vinegar with your daily feeding.
This will lower the PH and wake up the yeast, which will then start to grow.
Once the yeast starts growing, starter should be fed equal parts of flour and water in a quantity sufficient to make enough starter for your recipe.
Store the starter in the refrigerator when you are not using it.
It needs to be fed equal parts flour and water once a week to keep it alive.
Either use or discard at least half of it when feeding--THIS IS VERY IMPORTANT to maintian a healthy starter!
If you forget to feed it for a few weeks, it probably will be fine but may take several feedings to get it back up to par.","url":"https://recipe.bluelayer.org/recipe/12511/wild-yeast-sourdough-starter"},{"id":"12391","title":"Grandma's Frosting","ingredients":"butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cocoa, dry powder, unsweetened","directions":"Cream butter and sugar together.
Slowly add enough milk to make the frosting spreadable.
Add the vanilla.
Adjust milk and powdered sugar until desired consistency.
For chocolate icing, add the cocoa powder.
For mocha icing, delete the milk and add cocoa and cold coffee.","url":"https://recipe.bluelayer.org/recipe/12391/grandmas-frosting"},{"id":"12246","title":"Coffee Almond Ice Cream Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
ice creams, vanilla
cream, fluid, heavy whipping
vanilla extract
nuts, almonds
nuts, almonds","directions":"In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined.
Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2 1/2 inch deep springform pan.
Freeze crust for 30 minutes or until firm.
Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm.
In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream.
Smooth top of cake, sprinkle with almonds, and freeze cake for 30 to 45 minutes, or until top is firm.
Freeze cake, covered with plastic wrap and foil, overnight.
Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate.
Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce.","url":"https://recipe.bluelayer.org/recipe/12246/coffee-almond-ice-cream-cake"},{"id":"12180","title":"Chocolate Chia Seed Pudding","ingredients":"cocoa, dry powder, unsweetened
sugars, brown
nuts, hazelnuts or filberts
seeds, chia seeds, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey","directions":"Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain.
Fold chia seeds into the mixture.
Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again.
Repeat resting and stirring a few times over the course of 20 minutes.
Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
Drizzle honey over the pudding to serve.","url":"https://recipe.bluelayer.org/recipe/12180/chocolate-chia-seed-pudding"},{"id":"11773","title":"Chocolate Fudge Sauce","ingredients":"cream, fluid, heavy whipping
butter, without salt
spartan, real semi-sweet chocolate baking chips,
vanilla extract
cream, fluid, heavy whipping
butter, without salt
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"In a medium saucepan, heat the cream and butter (and corn syrup, if making the glaze) over low heat until the cream is hot and the butter has melted.
The mixture should form tiny bubbles and measure about 175F on a thermometer; do not let it boil.
Remove the pan from the heat, add the chocolate chips, and let them sit in the hot cream for about 30 seconds to soften.
Add the vanilla and whisk the sauce until it is smooth and all of the chocolate has melted.
You can use the sauce warm or let it sit at room temperature until it reaches the thickness desired.
To store it, pour the cooled sauce into a small bowl, cover, and refrigerate for up to 2 weeks.
Reheat as much sauce as is needed by spooning it into a saucepan and heating over low heat to soften or melt.
For the glaze, let it sit at room temperature just until it is thick enough to spread.
Add any flavorings after the chocolate melts; when the sauce is still warm, flavorings blend in easily.
Flavoring options include: 1 to 2 tablespoons dark rum, brandy, Amaretto, Kahlua, or Grand Marnier; 1 ounce chopped unsweetened chocolate for a bittersweet chocolate sauce; 1 teaspoon grated orange zest (good with the orange liqueur, too); 1 teaspoon instant coffee dissolved in 1 tablespoon water (good with the Kahlua); or 1/4 teaspoon peppermint extract.","url":"https://recipe.bluelayer.org/recipe/11773/chocolate-fudge-sauce"},{"id":"11712","title":"Spit Roasted Whole Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Make a pocket through center of loin.
Work 1 tablespoon of the dry rub through loin and rub the outside with the rest.
Rub well.
Let sit tightly covered for 30 hours in the refrigerator.
Put loin on spit with a drip pan and heat grill to 350F (180C).
Cook for 45 minutes, reserve juices.
De-fat and add 1/2 cup coffee to cooking juices, season with salt and pepper.
Serve with sliced pork loin.","url":"https://recipe.bluelayer.org/recipe/11712/spit-roasted-whole-pork-loin"},{"id":"11554","title":"Cranberry Liqueur","ingredients":"cranberries, dried, sweetened
sugars, granulated
water, bottled, generic
alcoholic beverage, distilled, vodka, 80 proof","directions":"Combine cranberries with 2 cups sugar.
Add water and boil 4-5 minutes until skins start to pop.
Remove from heat and cool.
Put in a mixing jar, add vodka and shake vigorously.
Cover and leave to infuse at least 7 days, shaking or stirring occasionally.
Pour thru a coarse strainer and discard berries.
Let rest 3-4 days.
Without shaking the jar, decant only the clear liquor into another jar, leaving white residue in the original jar.
The white residue can be put thru a paper strainer (I use an unbleached coffee filter) until liquid is clear; add the strained liquor to the already decanted liqueur.
Combine liqueur with 2 more cups of sugar and shake vigorously until sugar is absorbed.
Let clear overnight and bottle.","url":"https://recipe.bluelayer.org/recipe/11554/cranberry-liqueur"},{"id":"11535","title":"Caramels","ingredients":"sugars, granulated
sugars, brown
syrups, corn, light
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
vanilla extract","directions":"Cook sugars, corn syrup and milks together in a saucepan, stirring occasionally to prevent burning, until the temp is 248 F.
,or until mixture forms a firm ball when tested in cold wter.
Remove from heat, add butter, salt and vanilla to mixture and mix well.
Pour into a greased pan.
When cold remove from pan and cut into cubes.
Wrap these in wax paper.
Options: Chocolate Caramels Add 5 oz melted, unsweetened chocolate to recipe before cooking.
Coffee Caramels Sub 1 1/2 cups coffee for the milk in recipe Nut Caramels Add 2/3 cup broken nuts to reciep after cooking Club Caramels Make 1 chocolate batch, and 1 nut batch.
Pour one batch into pan, let cool while making the other batch and pour on top.","url":"https://recipe.bluelayer.org/recipe/11535/caramels"},{"id":"11476","title":"True Deep Chocolate Vegan Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
vanilla extract
vinegar, cider
jams and preserves, apricot
spartan, real semi-sweet chocolate baking chips,
jams and preserves, apricot
water, bottled, generic","directions":"For the cake: Preheat oven to 375 degrees.
Oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar.
In another bowl, combine the oil, water or coffee, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until blended and smooth.
Add the vinegar and stir briefly.
The baking soda will begin to react with the vinegar right away; this is normal and should happen.
Quickly pour the batter into the baking pan.
Bake for 25 to 30 minutes.
Cake is done when a toothpick inserted in the center comes out dry.
Transfer to a plate when cool and glaze.
For the glaze: In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly.
In another small saucepan mix 2 cups jam with 2 teaspoons water and warm over a low flame until the spread liquefies.
Brush the water-fruit mixture over the top of cooled cake.
Spread the chocolate mixture on top of that.
Allow the glaze to cool before cutting the cake.","url":"https://recipe.bluelayer.org/recipe/11476/true-deep-chocolate-vegan-cake"},{"id":"11353","title":"Barefoot Contessa's Parmesan Black Pepper Crackers -Ina Garten","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
spices, thyme, dried
spices, pepper, black","directions":"Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy.
(**I think this is where personal preference and maybe even altitude will effect the outcome of these crackers.
I started out with 1 stick of butter, then blended all the other ingredients together.
The \"dough\" was too crumbly and looked like a struesel topping that you would put on top of muffins or a coffee cake.
The one stick of butter is what Ina calls for in her recipe.
I think this is a typo.
I added another 1/2 stick of butter to the flour mixture, and then beat it with the paddle attachment on my mixer.
This is when the \"dough\" balled up and looked right.
So, I think this recipe needs between 1 stick and 1 1/2 sticks.
You might even get by with 1 1/4 sticks.
).
Add the Parmesan, flour, salt, thyme and pepper and combine.
Dump the dough on a lightly floured board and roll into a 13-inch long log.
Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log crosswise into 1/4 to 1/2-inch thick slices.
Place the slices on a sheet pan and bake for 22-25 minutes.
**Cook time does not include freezing the dough for between 15-30 minutes (mine were hard enough to easily cut at 15 minutes).","url":"https://recipe.bluelayer.org/recipe/11353/barefoot-contessas-parmesan-black-pepper-crackers-ina-garten"},{"id":"11337","title":"Whiskey Mustard","ingredients":"mustard, prepared, yellow
mustard, prepared, yellow
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, chili powder
vinegar, cider
alcoholic beverage, distilled, whiskey, 86 proof
honey
spices, nutmeg, ground
salt, table","directions":"Grind the mustard seeds to a powder, I use a coffee grinder.
In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
Then add the flour with the cayenne (if using) mix well.
Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
Cover and leave overnight.
Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind.
Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
After opening keep in the fridge.","url":"https://recipe.bluelayer.org/recipe/11337/whiskey-mustard"},{"id":"11210","title":"Grandpop Tom's Egg Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
leavening agents, baking soda","directions":"Put the milk in a very tall glass and add the Hershey's syrup, stirring well.
Add ice and stir again.
Pour club soda over all and stir again until the foam comes to the top of the glass and stick a straw in it and drink it all up.
(You can use other flavors to jazz this up such as coffee crystals added to the milk, but a true East Coast Egg Cream has just these three ingredients.
).","url":"https://recipe.bluelayer.org/recipe/11210/grandpop-toms-egg-cream"},{"id":"11130","title":"Mexican Chocolate Martini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, liqueur, coffee, 53 proof
spices, cinnamon, ground","directions":"Pour the vodka, chocolate liqueur, coffee liqueur, and schnapps into a cocktail shaker over ice.
Cover, and shake until the outside of the shaker has frosted.
Strain into a chilled martini glass to serve.","url":"https://recipe.bluelayer.org/recipe/11130/mexican-chocolate-martini"},{"id":"11124","title":"Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting","ingredients":"shortening, vegetable, household, composite
butter, without salt
cocoa, dry powder, unsweetened
vanilla extract
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stiff Consistency: In large bowl, cream shortening and butter with electric mixer.
Add cocoa and vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy.
Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored 2 weeks.
Rewhip before using.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz.
square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.","url":"https://recipe.bluelayer.org/recipe/11124/wiltons-chocolate-buttercream-icing-decorator-icing-frosting"},{"id":"11115","title":"Sea Salt With Fennel Seeds and Thyme","ingredients":"spices, fennel seed
spices, marjoram, dried
spices, thyme, dried
salt, table","directions":"Toast the fennel seeds in a dry skillet over medium heat until they release their aroma and begin to darken slightly, 4-5 minutes.
Cool, then grind in a spice grinder(or coffee grinder) with the herbs and salt.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11115/sea-salt-with-fennel-seeds-and-thyme"},{"id":"11081","title":"Johnny Iuzzini's Chocolate Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
goji berries, dried
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler.
Roll the Cocoa Puffs in the chocolate, coating them completely.
Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set.
Store in a cool place.
Put 1 cup of the milk in a small saucepan with the juniper berries.
Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes.
Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.
Bring the milk back to a boil, then strain into a measuring cup.
Add some of the remaining 3 cups milk, if needed, to make 1 cup.
Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.
Pour in the rest of the cold milk, and froth the soup with an immersion blender.
Transfer to a pitcher and refrigerate until you're ready to serve.
Whisk the heavy cream and Devon cream together in a bowl until thick.
Whisk in the milk, then froth with an immersion blender (add additional milk if you need to).
Transfer to a pitcher and refrigerate until you're ready to serve.
Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.
Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups.
Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam.
Top with a few more Cocoa Puffs.","url":"https://recipe.bluelayer.org/recipe/11081/johnny-iuzzinis-chocolate-soup"},{"id":"11066","title":"Super Digestible Soaked Oatmeal - Nourishing Traditions","ingredients":"oats
water, bottled, generic
lemon juice, raw
salt, table
water, bottled, generic
seeds, flaxseed
butter, without salt","directions":"Mix oats with warm water and acid (whey, yogurt etc).
Leave in a warm place for at least 7 hours, up to 24.
When ready to cook, bring additional 1 cup of water to a boil with sea salt.
Add soaked oats, reduce heat, cover and simmer for about 5 minutes.
While oats are cooking, grind flax seeds in a coffee grinder.
Remove from heat and stir in flax seeds.
Sweeten with raw honey, maple syrup, molasses etc.
Add 2 to 4 tablespoons butter or cream.
Add chopped nuts or shredded coconut if desired.","url":"https://recipe.bluelayer.org/recipe/11066/super-digestible-soaked-oatmeal-nourishing-traditions"},{"id":"10755","title":"Fruit, Fiber & Nuts","ingredients":"raisins, seeded
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Combine cereal, nuts and 1/2 cup of the milk in bowl.
Heat remaining milk.
Spoon GENERAL FOODS INTERNATIONAL COFFEE into mug; add hot milk and stir well.","url":"https://recipe.bluelayer.org/recipe/10755/fruit-fiber-nuts"},{"id":"10621","title":"Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
raisins, seeded
nuts, walnuts, english","directions":"Preheat oven to 350F.
In a medium bowl, combine the flour, sugar and spices.
Cut in the butter until the mixture resembles corn meal.
Reserve 1/2 cup of the mixture.
In a second bowl, combine the buttermilk and baking soda.
Pour this into the remaining crumb mixture in halves, beating thoroughly after each addition.
Stir in the raisins and nuts.
Spread the batter into a greased and floured 9 x 13 inch pan.
Sprinkle reserved crumb mixture over the top.
Bake at 350F for 1 hour until brown and springy when touched or until a toothpick inserted into the cake comes out clean.","url":"https://recipe.bluelayer.org/recipe/10621/coffee-cake"},{"id":"10257","title":"RASPBERRY CAPPUCCINO SMOOTHIE","ingredients":"3/4 cup chocolate milk, very low-excess weight
1/3 cup contemporary-brewed coffee
2 tablespoon chocolate syrup
1 1/2 cup nonfat espresso taste frozen yogurt
1 cup raspberries
1/2 cup skim milk
1/4 teaspoon cocoa powder","directions":"Blend the chocolate milk, coffee, and chocolate syrup within just a blender. Increase the frozen yogurt and raspberries. Mix right until tender. Add into eyeglasses. Rinse out the blender container. Add the milk into the blender and incorporate upon significant pace right until frothy, relating to 15 seconds. Divide involving the smoothies and sprinkle them with chocolate powder. Serves 2.
RASPBERRY Product SMOOTHIE
1 cup orange juice
1 cup raspberry yogurt
1 cup vanilla frozen yogurt
1/2 frozen banana (chunks)
1 1/2 cup frozen raspberries Add all liquid elements into the blender. Increase all frozen substances. Merge at Incorporate natural environment for 30 seconds then combination at Tender ecosystem right up until gentle. Whilst the product is jogging, flow the stir adhere about counter-clockwise to assist blending. Provide routinely. Every single recipe serves 3-5.
Unique variation: V1298","url":"https://recipe.bluelayer.org/recipe/10257/raspberry-cappuccino-smoothie"},{"id":"9956","title":"Cold IRISHMAN","ingredients":"Begorrah! Order this person a scarf.
3 ounces chilly coffee
1 ounce Irish whiskey
1/2 ounce espresso liqueur
1/2 ounce Irish product liqueur
1 scoop vanilla ice product
Sprint sugar syrup
4 cups beaten ice","directions":"1. Blend all elements inside a blender.
2. Blend till delicate.
3. Pour into a parfait glass.
4. Top with a 3-leaf clover.
466 1000 Least difficult BARTENDER’S RECIPES
Tempting Tipples for Festive Fr olics 467
Unique variation: V997","url":"https://recipe.bluelayer.org/recipe/9956/cold-irishman"},{"id":"8288","title":"Bitter Product","ingredients":"- 1/2 cup new coffee
- 2 1/2 cups lowfat milk (2 p.c)
- 1/4 cup granulated sugar
- 1 tablespoon dry pectin","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Mix all elements inside of a coated container. Shake until eventually sugar and pectin are dissolved. Starbuck's Frappuccino 404 Steak & Ale Cajun Chicken Pasta To plan the chicken, point 1/2 oz of melted butter upon eve.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8288/bitter-product"},{"id":"8169","title":"Olive Backyard Shrimp Primavera","ingredients":"- 1 Sponge cake, (10 to 12 inch more than 3\" tall)
- 3 ounces Sturdy black espresso, or quick coffee
- 3 ounces Brandy or rum
- 1ˆ’1/2 body weight Product cheese or mascarpone, area temperature
- 1ˆ’1/2 cups Superfine/powdered sugar","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Unsweetened cocoa powder Minimize throughout heart of sponge cake forming 2 levels, every single above 1 1/2 inches substantial. Combine espresso and brandy. Sprinkle adequate of mix around backside fifty percent of cake.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8169/olive-backyard-shrimp-primavera"},{"id":"8059","title":"World-wide Area Of Espresso Flavored Coffees","ingredients":"- 6 weight meat (5 pork, 1 beef)
- 4 teaspoons of salt
- 1/2 oz fennel seed (or to taste)
- 1/2 oz beaten crimson pepper (or to taste)
- 1 Tablespoon Paprika
- 1/2 cup water","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Remove the pork towards the bone and lower into 1 inch cubes. Lower beef into cubes. Throw meat with seasonings and 1/2 cup water. Retail outlet inside fridge above night time and grind the upcoming working day. Grind th.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8059/world-wide-area-of-espresso-flavored-coffees"},{"id":"8058","title":"Restaurant Viennese:","ingredients":"- 1/4 C. Driven Creamer
- 1/3 C. Sugar
- 1/4 C. Prompt Espresso
- 1/2 tsp. Cinnamon","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Global Household Of Espresso Flavored Coffees 219 Insider's Recipes Discover Model Technique within blender upon liquify right up until nicely combined. Retailer inside an air restricted container.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8058/restaurant-viennese"},{"id":"6009","title":"Espresso & walnut cake","ingredients":"100g/4oz butter, softened
300g/11oz caster sugar
2 eggs, flippantly crushed
200g/7oz flour, sifted with
1 tablespoon baking powder
150ml/5fl oz powerful coffee espresso
200g/7oz shelled walnuts, finely chopped","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Grease a 20cm/8inside sq. cake tin.
Then, product the butter and sugar collectively in just a heavy blending bowl until finally mild and fluffy, then fight within just the eggs. Insert the flour alternately with the espresso right up until the blend is delicate and gentle. Increase the crazy and combination very well.
Finally, pour the blend into the written cake tin, and bake inside the oven for 1 hour. Go away to interesting in just the tin for 10 minutes, then convert out on to a twine rack to neat totally. Provide with just after-evening meal espresso.","url":"https://recipe.bluelayer.org/recipe/6009/espresso-walnut-cake"},{"id":"5958","title":"Tiramisù","ingredients":"500ml/18fl oz potent coffee espresso, cooled
50ml/2fl oz Marsala wine
2 eggs, divided
50g/2oz caster sugar
225g/oz mascarpone cheese
225ml/8fl oz double product
16 superior savoiardi (sponge finger biscuits)
2 tablespoons darkish cocoa powder","directions":"First, incorporate the espresso and Marsala inside a bowl, and preset apart. Overcome the egg yolks and sugar within just a bowl with an electrical mixer for 3 minutes or right until thick and faded. Increase the mascarpone and combine. Shift to a higher bowl. Whisk the product inside a different bowl right up until gentle peaks style, then fold into the mascarpone mix.
Then, whisk the egg whites within just a lower fresh dry bowl right up until delicate peaks kind. Fold abruptly and flippantly into the product mix.
Then, dip 50 percent of the biscuits into the espresso blend, drain off any more and set up within just a enormous glass serving dish. Spread 50 % of the mascarpone product blend more than the biscuits.
Finally, dip the staying biscuits into the currently being espresso blend, and repeat layering. Gentle the seem, and dirt liberally with the cocoa powder. Chill within just the fridge right away just before serving. chilly desserts.","url":"https://recipe.bluelayer.org/recipe/5958/tiramis"},{"id":"5911","title":"Cappuccino creams","ingredients":"550g/11â„4lb fromage frais
2 tablespoons finely flooring coffee espresso
1 tablespoon icing sugar
17g/6oz dim chocolate, at minimum
70% cocoa solids), grated","directions":"First, mixture the fromage frais with the espresso and icing sugar. Spoon fifty percent of the blend into 8 patient ramekins or glass dishes.
Finally, sprinkle earlier mentioned highest of the grated chocolate, and best with the becoming fromage frais mix, sprinkling the very last of the grated chocolate more than the supreme. Chill until finally geared up to provide.","url":"https://recipe.bluelayer.org/recipe/5911/cappuccino-creams"},{"id":"5577","title":"Pork with port & espresso sauce","ingredients":"1.8kg/4lb pork loin, boned
225ml/8fl oz highly effective coffee espresso
125ml/4fl oz one product
75ml/3fl oz port
2 teaspoons granulated sugar
2 teaspoons cornflour","directions":"First, preheat oven to 180°C/350°F/Gasoline mark 4.
Then, remove the rind in opposition to the pork and slim the excess weight to deliver a 1cm/1â„2inside of layer. Roll and tie the meat with string. Put the meat within just a roasting tin, and roast within the oven for 30 minutes.
Then, merge the espresso, 50 % the product, 50 % the port and the sugar, and pour above the pork. Carry on roasting the pork for 11â„2 hrs, basting it just about every 15 minutes with the espresso blend.
Finally, remove the pork versus the oven whenever cooked. Maintain coated within just a very hot Area although creating the sauce. Skim off the weight versus the pan juices, and go the juices to a minor saucepan. Increase 50ml/2fl oz water, the becoming product and port, and the cornflour. Cook right until thickened, then anxiety. Reduce the pork thinly and drizzle with sauce. Provide automatically. Ginger & meat & video game.","url":"https://recipe.bluelayer.org/recipe/5577/pork-with-port-espresso-sauce"},{"id":"5221","title":"Tim Hortons Chocolate Cake Doughnuts","ingredients":"Doughnuts:
- 2 1/2 cups all-motive flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 eggs
- 1 1/2 cups sugar
- 1/4 cup buttermilk
- 8 tablespoons (1 adhere) unsalted butter, melted
- 6 cups vegetable oil, for frying
Mocha Glaze:
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 2 teaspoons gentle corn syrup
- 2 teaspoons fast coffee powder or quick espresso powder
- 1. To create the doughnuts, whisk with each other the flour, cocoa powder, baking powder, and salt.
- 2. in a different bowl, with an electric powered mixer, battle the eggs with the sugar, buttermilk, and melted butter.
- 3. Stir the egg combination into the dry components and blend until finally very well mixed.
- 4. Refrigerate for at minimum amount 1 hour or up to 3 hours.
- 5. Roll the chilled dough out on to a floured appear and pat to a 1/2-inch thickness. Minimize out 16 doughnuts with a floured 3-inch doughnut cutter and destination them on a floured baking sheet.
- 6. Fill an electrical fryer with the oil and heat to 375°F, or seek the services of a weighty-bottomed
- 5-quart saucepan and fill with 4 to 5 inches of oil, and warm to 375°F.
- 7. Slip 2 or 3 doughnuts into the oil. Cook just about every doughnut till the bottom is golden brown, then switch at the time, and cook till the other side is golden brown. Remove to paper towels to drain. Repeat with the being doughnuts, developing certainly to preserve an even oil temperature.
- 8. Although the doughnuts drain, deliver the mocha glaze: Blend the chocolate chips, heavy cream, butter, corn syrup, and coffee powder inside a bowl over a saucepan of simmering water. Stir the blend constantly until gentle.
- 9. Dip the tops of the doughnuts in the mocha glaze and permit the doughnuts chill out on a platter for above 5 minutes prior to serving.
Generates 16 doughnuts:
- To hire up the scraps of dough, roll them into ropes and braid 2 of the ropes alongside one another, then twist the finishes to deliver doughnut twists. Fry them in the very same trend as the doughnuts, and total them in the mocha glaze.
TIM HORTONS:
Oatmeal Muffins:
- Anyone Necessities A Shift TO RECIPE FOR OATMEAL MUFFINS, AND TIM HORTONS Includes ONE OF THE Suitable.
- 1 cup milk
- 1 cup uncomplicated-cooking oats
- 1 egg
- 1/4 cup canola oil
- 1 cup all-explanation flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon flooring cinnamon
- 1/2 teaspoon kosher salt
- 1. Preheat the oven to 425°F. Coat 12 muffin cups with butter or cooking spray, or include paper liners.
- 2. Blend the milk and oats and allow for them fixed for about 15 minutes for the oats to soak.
- 3. Battle jointly the egg and oil with an electrical mixer, then stir inside the oat blend and merge properly.
- 4. Whisk collectively the flour, sugar, baking powder, cinnamon, and salt. Slowly and gradually stir the dry substances into the oat blend and blend effectively.
- 5. Fill the muffin cups 2-thirds comprehensive and bake for 20 to 25 minutes, until finally a toothpick inserted in the centre of a muffin arrives out contemporary. Provide hot or at space temperature.
Helps make 12 muffins:
- For variance, include 1/4 cup raisins and 1/4 cup chopped walnuts, chocolate chips, or grated coconut. TONY'S City Sq. Cafe
Lemon Panna Cotta:
- THIS IS Incredibly 2 DESSERTS in ONE-A Great AND LEMONY PANNA COTTA Assisted WITH A Standard CANNOLI Crammed WITH SWEETENED RICOTTA AND DIPPED in Flooring CHOCOLATE.
Lemon Panna Cotta:
- One.25-ounce envelope unflavored powdered gelatin
- 1/2 cup hot water
- 2 vanilla beans, break
- 4 cups significant cream
- 2 tablespoons finely grated lemon zest
- 1/4 cup new lemon juice
- 3/4 cup granulated sugar
Cannoli Filling:
- 1 cup significant-top quality ricotta cheese
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon flooring cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons finely grated lemon zest
Candied Lemon Zest:
- 1 1/4 cups granulated sugar
- 1 cup water Zest of 3 lemons, taken off in slender strips
- 8 cannoli shells (out there at Italian marketplaces or on the web)
- 1/4 cup floor dim chocolate","directions":"1. First, create the panna cotta initial: Dissolve the gelatin inside the hot water.
2. Next, scrape the seeds from the 2 vanilla beans and insert them to a saucepan with the heavy cream, grated lemon zest, lemon juice, and granulated sugar. Deliver the combination to a boil, then avoid the warm, stirring generally.
3. Then, insert the dissolved gelatin and stir till the combination thickens.
4. Then, pour the custard into 8 5-ounce ramekins or tart dishes. Refrigerate for at minimum amount 4 hrs.
5. Then, deliver the cannoli filling: Whisk collectively the ricotta cheese, vanilla extract, cinnamon, powdered sugar, and grated lemon zest. Every time the substances are very well combined, cover the bowl and refrigerate the filling till geared up to seek the services of.
6. Then, create the candied lemon zest: Merge 1 cup of the sugar and the water in a saucepan above medium heat and stir until finally the sugar is dissolved.
7. Then, insert the lemon zest and cook for 8 minutes, or till the zest is softened. Drain during a good-mesh strainer, then throw with the getting 1/4 cup sugar even though nonetheless sizzling. Allow the candied zest dry at area temperature on paper towels for at minimum amount 1 hour.
8. Then, to collect the cannoli, fill a pastry bag with the cannoli filling and pipe the combination into the cannoli shells. Dip the finishes of the cannolis in the flooring chocolate.
9. Finally, provide the panna cotta with some candied lemon zest in the centre of every single ramekin and a cannoli on the side of a dessert plate coated with a doily or a folded napkin.","url":"https://recipe.bluelayer.org/recipe/5221/tim-hortons-chocolate-cake-doughnuts"},{"id":"5216","title":"Starbucks Iced Vanilla Latte","ingredients":"- 2 tablespoons vanilla syrup
Overwhelmed ice:
- 1 1/4 cups cold milk
- 1/4 cup sizzling or cold coffee
- 1. Pour the vanilla syrup into the bottom of a significant mug or tall heatproof glass. Increase a entire cup of ice or merely as significantly as you like.
- 2. Pour in the cold milk, then the coffee. Stir and love.
Would make 1 latte:
STARBUCKS:
Marble Pound Cake:
- MELTED SEMISWEET CHOCOLATE IS SWIRLED In the course of THIS ORANGE-SCENTED POUND CAKE. IT'S Basically AS Great FOR BREAKFAST AS IT IS FOR DESSERT.
- 1 pound (4 sticks) unsalted butter, softened
- 2 1/2 cups sugar
- 10 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons orange liqueur, this kind of as Grand Marnier
- 2 tablespoons finely grated orange zest
- 4 1/4 cups cake flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips, melted","directions":"1. First, preheat the oven to 325°F.
2. Next, cream the butter and sugar with an electric powered mixer right until light-weight and fluffy. Insert the eggs, one at a year, whisking properly immediately after each and every addition. Stir inside the vanilla extract, orange liqueur, and orange zest. Blend till effectively merged.
3. Then, sift collectively the flour, baking powder, and salt. slowly insert the dry substances to the creamed combination and incorporate adequately.
4. Then, pour 50 percent the batter into the penned tube pan. Spoon the melted chocolate inside significant drops all in the vicinity of the batter, then work for the duration of with a evening meal knife inside a round action. Top with the remaining batter and delicate with the again of spoon, producing slightly of a trench as you move above.
5. Then, bake for 1 hour and 15 minutes to 1 hour and 20 minutes. The cake is performed every time a toothpick inserted inside the middle will come out contemporary. Change the pan at the time all through baking and cover the cake with foil if it seems to be which includes the best is having as well brown.
6. Then, enable the cake amazing in the pan on a cord rack for 10 minutes, then invert it, remove the pan, peel off the waxed paper, and allow the cake awesome upside down for 20 minutes.
7. Finally, put the cake on a serving plate. Employing a serrated knife, lower it into quantities.","url":"https://recipe.bluelayer.org/recipe/5216/starbucks-iced-vanilla-latte"},{"id":"5214","title":"Starbucks Chocolate-Coffee Pudding","ingredients":"- 2 cups nonfat soy milk
- 1/2 cup packed mild brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup cornstarch
- 1 tablespoon fast coffee powder
- 1/4 teaspoon kosher salt
- 1/4 cup chopped bittersweet chocolate
- 1 teaspoon vanilla extract","directions":"1. First, mix the soy milk and brown sugar in a medium saucepan over medium heat, and stir until the sugar dissolves.
2. Next, whisk inside the cocoa powder, cornstarch, coffee powder, and salt. Convey the blend to a boil, then avert the warm and simmer for 1 instant, or right until thick.
3. Then, remove against the warm and stir in the chopped chocolate and the vanilla extract.
4. Then, pour equivalent ranges of the blend into 4 dessert mugs or bowls. Put a piece of plastic wrap immediately on the appear of the pudding to hold a movie against forming.
5. Finally, refrigerate for at minimum 4 hrs, then remove the plastic wrap and provide.","url":"https://recipe.bluelayer.org/recipe/5214/starbucks-chocolate-coffee-pudding"},{"id":"5213","title":"Starbucks Caramel Macchiato","ingredients":"- ONE OF THE STARBUCKS Greatest Vendors CAN BE Intended AT HOME IF YOU Incorporate AN Coffee Unit.
- 1 cup milk
Vanilla syrup:
- 3/4 cup recently brewed espresso
- 2 tablespoons caramel sauce
Whipped cream:","directions":"1. First, steam the milk until it is made up of the place of frothiness you choose.
2. Next, pour vanilla syrup into an outsized mug or a heatproof glass. Incorporate the steamed milk and final with the foam.
3. Finally, pour the espresso into the mug for the duration of the foam. Increase the caramel sauce, then stir properly and Top with whipped cream.","url":"https://recipe.bluelayer.org/recipe/5213/starbucks-caramel-macchiato"},{"id":"5155","title":"Bouchon Bakery Chocolate Bouchon","ingredients":"- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons chocolate liqueur, this kind of as Godiva or Cadbury cream
- 3/4 cup all-motive flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon floor coffee
- 1 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 1/4 cups semisweet chocolate chips
- 1/2 cup powdered sugar","directions":"1. First, preheat the oven to 350°F.
2. Next, incorporate the granulated sugar and the eggs in a medium bowl, and with an electrical mixer, overcome till the mix is gentle and fluffy. It ought to be faded yellow in coloration, and the sugar should really be thoroughly integrated.
3. Then, beat in the vanilla extract and the chocolate liqueur.
4. Then, sift jointly the flour, cocoa powder, coffee, and salt.
5. Then, incorporate the dry elements and the melted butter to the crushed egg blend in 3 alternating additions, commencing with the dry components. Combination cautiously following each individual addition.
6. Then, fold in the chocolate chips.
7. Then, in good shape a pastry bag with a high undeniable suggestion and fill the bag with the batter. Pipe the batter into the created molds, filling the cups about a few quarters of the course entire. Put the timbale molds, if employing, on a baking sheet right before placing them in the oven.
8. Finally, bake the bouchons for 18 to 20 minutes. Bouchons really should be brownie-including Though carried out. Try with a toothpick; it need to be fresh, not dry. Make it possible for them neat inside the molds, then convert them upside down on a fresh perform seem and pull off the molds. Fixed the bouchons upright on a platter and dirt frivolously with the powdered sugar.","url":"https://recipe.bluelayer.org/recipe/5155/bouchon-bakery-chocolate-bouchon"},{"id":"4656","title":"Cardamom Coffee Cakes","ingredients":"1 1/2 cups milk
1 packet cake yeast
3/4 cup sugar
6 1/4 cups sifted all-purpose flour
1/2 cup butter
1/4 teaspoon salt
3 egg yolks
1 teaspoon cardamom
Topping: 2 tablespoons milk, 6 tablespoons sugar","directions":"Scald milk and cool to lukewarm. Crumble yeast into a bowl, add 1 teaspoon sugar and lukewarm milk. Beat in 3 cups of flour; beat until smooth. Cover well and let rise until light and double in bulk, 1-1 1/2 hours. Add softened butter, remaining sugar, salt, egg yolks, cardamom, and 3 cups flour. Mix well. Place remaining 1/4 cup of flour on a board or pastry cloth for kneading. Turn out dough and knead until soft and elastic. Place in a greased bowl. Cover well. Set aside to rise until double, 1 to 1 1/2 hours. Cut risen dough in half for 2 coffee cakes (braids). Cut each half into 3 sections. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid, and pinch the other ends together. Place braid on a cookie sheet. Make the second braid and place on a cookie sheet. Let braids rise until double, about 45 minutes. For topping, brush each braid with 1 tablespoon milk and sprinkle with 3 tablespoons sugar. Bake in a moderate oven (375","url":"https://recipe.bluelayer.org/recipe/4656/cardamom-coffee-cakes"},{"id":"4648","title":"Little Coffee Cakes (Kleina Kaffee Kuchen)","ingredients":"1/2 cup butter and other shortening
2 eggs
2 egg yolks
3 tablespoons sugar
1/2 cup cream
2 cups sifted flour
1 cup yeast dissolved in 1 cup lukewarm milk
1/2 teaspoon salt","directions":"Cream the butter, sugar, and salt, and add the eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add 3 tablespoons of the flour and mix well. Mix with the first mixture. Add the remaining flour and cream alternately. Grease and flour muffin tins and fill 2/3 full of the dough. Set pans in a warm place until the dough has risen to the tops of the pans. Bake at 400","url":"https://recipe.bluelayer.org/recipe/4648/little-coffee-cakes-kleina-kaffee-kuchen"},{"id":"4640","title":"Coffee Cake (Kaffee Kuchen)","ingredients":"1/2 cup butter
1 egg, separated
1 cup sugar
2 cups milk
6 1/2 cups flour
1 cup yeast dissolved in 1/3 cup lukewarm water
Melted butter
Brown sugar","directions":"Scald the milk and set aside to cool. Cream the sugar, butter, and egg yolk. Add to this the lukewarm milk, alternately with the flour and the dissolved yeast cake. Beat lightly and add the stiffly beaten egg white. Let this mixture rise overnight. Flour a bake-board and take out large spoonfuls of the dough to which only enough flour has been added to allow it to be rolled into flat cakes. Spread on well-greased pie tins and when light (about 1-1/2 hours), brush melted butter over the top and strew thickly with brown sugar. If desired, spread \\rivels\\\" on top by combining 1/2 cup sugar","url":"https://recipe.bluelayer.org/recipe/4640/coffee-cake-kaffee-kuchen"},{"id":"4562","title":"Lox, Bagel and Cream Cheese Sandwich","ingredients":"1 bagel (split and toasted or untoasted), Over 1/3 cup cream cheese (separated), Numerous thinly-sliced areas lox, 1 cut onion, 1 slice tomato (optional), Salt and pepper, Hot black coffee (optional)","directions":"Slather one-half of the bagel with cream cheese, more or less to your liking. Add the lox to the top of the cream cheese. Top with onion, then tomato. Sprinkle with salt and pepper. Now slather the remaining bagel half with the remaining cream cheese. Preset upon top of the first half. Enjoy with a cup of steaming hot black coffee!","url":"https://recipe.bluelayer.org/recipe/4562/lox-bagel-and-cream-cheese-sandwich"},{"id":"3942","title":"Cold IRISHMAN","ingredients":"3 ounces chilly coffee 1 ounce Irish whiskey 1/2 ounce espresso liqueur 1/2 ounce Irish cream liqueur 1 scoop vanilla ice cream Dash sugar syrup 4 cups crushed ice 1. Mix all ingredients in a blender. 2. Blend until tender. 3. Pour into a parfait glass. 4. Garnish with a 3-leaf clover.","directions":"","url":"https://recipe.bluelayer.org/recipe/3942/cold-irishman"},{"id":"2953","title":"Caffe Di Cioccolata","ingredients":"1/4 c Fast coffee 1/4 c Instantaneous cocoa 2 c Boiling water Whipped cream Finely shredded orange peel or ground cinnamon","directions":"Mix espresso and cocoa. add boiling water and stir to dissolve. Pour into demitasse cups. top every serving with whipped cream and shredded orange peel. Serves 6 to 7.","url":"https://recipe.bluelayer.org/recipe/2953/caffe-di-cioccolata"},{"id":"2891","title":"Iced Mochacchino","ingredients":"1/2 c Brewed coffee, chilled 6 tb Chocolate syrup 1 tb Sugar 1/2 c Milk 1 c Vanilla ice cream or frozen yogurt 1/4 c heavy cream, softly whipped","directions":"Cinnamon, chocolate curls or cocoa powder for garnish Level the coffee, chocolate syrup, sugar and milk in a blender, and mix to blend. add the ice cream or yogurt, and add until smooth. Pour blend into 2 chilled eyeglasses, and final each with whipped cream and chocolate Curls or a dusting of the cinnamon or cocoa.","url":"https://recipe.bluelayer.org/recipe/2891/iced-mochacchino"},{"id":"2843","title":"Flavoured Coffees","ingredients":"1/4 c Powder non-dairy creamer 1/3 c Sugar 1/4 c Dry instantaneous espresso 2 TB cocoa","directions":"House all ingredients in mixer, combat at large until effectively mixed. Shop in air limited jar add 1 1/2 TBS mixture with 3/4 cup very hot water.","url":"https://recipe.bluelayer.org/recipe/2843/flavoured-coffees"},{"id":"2746","title":"Italian Mocha Coffee","ingredients":"1 Cup prompt espresso 1 Cup sugar 4 ½ Cup non-bodyweight dry milk ½ Cup cocoa","directions":"Stir ingredients with each other. Procedure in a blender right up until powdered. Employ the service of 2 Tablespoons to one tiny cup of warm water. serve in demitasse cups. Makes about 7 cups of mixture.","url":"https://recipe.bluelayer.org/recipe/2746/italian-mocha-coffee"},{"id":"2736","title":"Iced Mocha Cappuccino","ingredients":"1 tb Chocolate syrup 1 c Scorching double coffee or unbelievably sturdy espresso 1/4 c 50 percent-and-fifty percent 4 Ice cubes","directions":"Stir the chocolate syrup into the warm espresso until melted. in a blender, add the espresso with the 50%-and-50% and the ice cubes. Mixture at large rate for 2 to 3 minutes. serve instantly in a tall, chilly glass. This recipe yields 1 serving.","url":"https://recipe.bluelayer.org/recipe/2736/iced-mocha-cappuccino"},{"id":"2728","title":"Flavoured Coffees (mocha)","ingredients":"1/4 c Powder non-dairy creamer 1/3 c Sugar 2 tb Cocoa 1/4 c Dry prompt espresso","directions":"House all ingredients in mixer, combat at large until very well merged. Mixture 1 & 1/2 TB mixture w/3/4 cup scorching water. Retail store in air restricted jar.","url":"https://recipe.bluelayer.org/recipe/2728/flavoured-coffees-mocha"},{"id":"2727","title":"Coffee Romano","ingredients":"1/4 c Finely ground Espresso 1 1/2 c Chilly Water 2 Strips Lemon Peel","directions":"Fill filter component of a steamed-stress coffeepot with water. Stage filter in foundation and screw on top section of coffeepot. heat around medium heat until espresso starts to bubble into final component. Avoid warm to small and simmer until effervescent helps prevent. serve quickly. Garnish with lemon peel.","url":"https://recipe.bluelayer.org/recipe/2727/coffee-romano"},{"id":"2724","title":"Espresso Ice","ingredients":"2 c Brewed coffee 1/4 c Sugar 1/2 ts ground cinnamon","directions":"In a saucepan about medium warm, simmer all ingredients exactly to dissolve. Area mixture in A steel dish, cover and freeze for at minimum 5 several hours, stirring the outer frozen mix into the middle each individual 50 percent hour, till organization nevertheless not solidly frozen. just prior to serving, scrape the mixture with a fork to lighten the texture. Will make 4 (1/2 cup) servings.","url":"https://recipe.bluelayer.org/recipe/2724/espresso-ice"},{"id":"2721","title":"Cappuccino Royale","ingredients":"1/2 c 50 percent-and-fifty percent 1/2 c freshly brewed coffee 2 tb Brandy 2 tb White rum 2 tb Dim creme de cacao Sugar","directions":"Whisk fifty percent-and-50 percent in large small saucepan in excess of large heat right up until frothy, about 3 minutes. Divide coffee espresso involving 2 cups. add 50 percent of brandy and creme de cacao to each individual cup. Re-whisk fifty percent-and-fifty percent and pour into cups. Sweeten to taste with sugar.","url":"https://recipe.bluelayer.org/recipe/2721/cappuccino-royale"},{"id":"2720","title":"Creamy Cappuccino","ingredients":"1/4 c Fast coffee or quick darkish-roast espresso 2 c Boiling water 1/2 c Hefty product, whipped Cinnamon, nutmeg, or finely shredded orange peel","directions":"Dissolve espresso within boiling water. Pour into low, tall cups filling basically relating to 50 percent total. Offer you sugar. At this time move whipped cream-- absolutely everyone provides a spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the product into espresso","url":"https://recipe.bluelayer.org/recipe/2720/creamy-cappuccino"},{"id":"2706","title":"Alexander Coffee","ingredients":"• 1 cup Chilly water • 2 tb ground coffee espresso • ½ Cinnamon adhere (3\" long) • 4 ts Crème de Cacao • 2 ts Brandy • 2 tb Whipping product, chilled • Grated semisweet chocolate to garnish","directions":"Split out your coffee unit for this one or particularly create definitely highly effective espresso with a very little total of water. Split cinnamon adhere into minor areas and add to sizzling coffee. Permit to awesome for 1 moment. add crème de cacao and brandy, and stir carefully. Pour into adorable demitasse cups. Whip the product, and float some product on top of each and every cup. For appears, garnish with grated chocolate or extravagant chocolate curls. Multiply dimensions through 6 and it's perfect for a occasion. Serves 2","url":"https://recipe.bluelayer.org/recipe/2706/alexander-coffee"},{"id":"2497","title":"Espresso ICE","ingredients":"1 complete vanilla bean ⅞ cup (80 gr) espresso beans, freshly ground (to produce regarding ⅞ cup of grounds) A scant ½ cup (90 gr) sugar 3 cups (350 gr) ice cubes 2¼ cups (530 ml) boiling water Use a cone-formed filter coffeemaker these as Melitta or Chemex, or the computerized Technivorm. Point the vanilla bean in the paper filter. mix the ground espresso with the sugar, and add that to the filter. Room the ice in the glass pot here. Pour the water into the espresso-company to brew the espresso. Retrieve the vanilla bean versus the scorching grounds; rinse and conserve it for foreseeable future employ. Extra chill the brew for 5 minutes in the freezer. Freeze as for Melon Ice. Would make about 3½ cups (800 ml).","directions":"","url":"https://recipe.bluelayer.org/recipe/2497/espresso-ice"},{"id":"1854","title":"GINGERSNAP TIRAMISU","ingredients":"1 cup (250 mL) of rich mascarpone cheese ¼ cup (60 mL) of brown sugar ¼ cup (60 mL) of amaretto or Frangelico liqueur 2 cups (500 mL) of whipping product A 425 g (1 lb) package deal of Kookie Kutter Ginger Snaps or other slender rectangular cookies 1 cup (250 mL) of durable espresso or coffee 1 cup (250 mL) or by coarsely grated bittersweet darkish chocolate Spoon the mascarpone into a large bowl. Evaluate in the sugar and splash in the amaretto. Whisk with each other flippantly. Pour in the product and whisk the functions vigorously until organization, creamy peaks style, 3 to 5 minutes by hand, much less with a mixer. Established apart. One by way of one, dip the gingersnaps into the espresso, immersing thoroughly for a minute in advance of flippantly setting up in an 8-inch (2 L) sq. baking dish. Employ the service of 50% the gingersnaps, forming 2 slender levels. Lightly spread a thick layer of 50 percent the mascarpone mixture previously mentioned the cookies. top with 50 percent of the grated chocolate. Deliver 1 even further layer in the exact fashion. Protect and chill right up until it organization, at minimum 2 several hours or right away. Scoop, serve, percentage and choose a bow!","directions":"","url":"https://recipe.bluelayer.org/recipe/1854/gingersnap-tiramisu"},{"id":"1710","title":"Chocolate Cake","ingredients":"Ingredients 2 cups all-explanation flour 1 1/3 cups sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon cardamom 3/4 teaspoon wonderful salt 2/3 cup unsweetened Dutch-treatment cocoa powder 1 teaspoon quick coffee powder 1/2 cup boiling water 1 tablespoon vanilla extract 1 cup lowfat (2%) Greek-style and design yogurt 1/2 cup 1% lowfat milk 1/3 cup canola oil 1 large egg 1 heavy egg white 1/3 cup currants, moist in sizzling water for 1 instant, drained 1/2 cup chopped semisweet or bittersweet chocolate Confectioners’ sugar for dusting Preparing 1. Preheat the oven to 325 ranges F. Generously spray a 10-inch Bundt pan with Cooking spray. 2. Mix the flour, sugar, baking powder, baking soda, cardamom, and salt in a Medium bowl. mix the cocoa and coffee powder in a small bowl. Pour the Boiling water about the cocoa blend, whisking until smooth. Stir in the vanilla. 3. Whisk jointly the yogurt, milk, oil, egg, and egg white in a huge bowl; stir in the Cocoa mixture until merged. Little by little add the flour mixture, stirring specifically until Mixed. Stir in the currants and chopped chocolate. 4. Pour the batter into the pan. Bake in the centre of the oven right up until a cake tester inserted In the cake arrives out fresh, relating to 50 minutes. Awesome on a baking rack for 10 minutes, Then flip the cake out on to a baking rack to amazing totally. Dirt generously with Confectioners’ sugar basically prior to serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1710/chocolate-cake"},{"id":"1510","title":"Kitchen area Mysteries: The Fondue Pot","ingredients":"One of the largest unsolved mysteries of the kitchen area is the fondue pot. Fondue pots are a well known bridal registry product or service and they are generally offered as household warming presents. However by the period the thank you playing cards consist of been shipped, the fondue pot consists of constantly disappeared by no means to be listened to to once more. They wind up in the back again of a closet or in the attic or some are even re-proficient. Why does absolutely everyone require a fondue pot nevertheless no one at any time will become over to producing fondue? Fondue is straightforward to deliver. Indeed there are some recipes that want sautéing veggies or marinating meat right away and some use unique ingredients that you received’t obtain at the grocery store. These patterns of recipes flavor fantastic nevertheless they are the cause that your fondue pot is accumulating dirt rather of remaining made use of. The most important to turning out to be employ the service of out of your fondue pot is to pick out incredibly uncomplicated recipes that are uncomplicated to deliver this kind of as the recipes listed underneath. One is a uncomplicated cheese fondue that substitutes every month Swiss Cheese for the extra high priced and more challenging to identify Gruyere cheese. The 2nd recipe is Mocha Fondue, a need to check out recipe for espresso and chocolate enthusiasts. After once more this is a recipe with uncomplicated ingredients and very simple guidance. Swiss Fondue 2 cups dry White Wine 1 Garlic Clove 1 lb Swiss Cheese 3 tbsp Flour 1 tbsp Lemon Juice 1/4 tsp White Pepper Salt to taste Nutmeg to taste Rub the within of the fondue pot with the garlic clove and add clove to pot Heat up the White Wine & Lemon Juice on medium small warm - ought to be warm nonetheless do not boil Blend Flour and Cheese in a bowl Little by little add cheese blend although stirring Add remainder of ingredients whilst stirring Optional: add a splash of Kirsch or Blackberry Brandy To Dip: Italian bread slash into cubes, greens, flat breads Mocha Fondue 8 oz Semisweet Chocolate 1/2 cup Sizzling coffee or Espresso 3 tbsp Granulated Sugar 2 tbsp Butter 1/2 tsp Vanilla Extract Chop chocolate into reduced ingredients and fastened apart Heat coffee and sugar in fondue pot on reduced warm Little by little add chocolate and butter even though stirring Add Vanilla Optional: add a splash of Irish Product To Dip: Angel Food items Cake, Apple Slices, Bananas, Strawberries, Pound Cake, Pretzels, Pineapple Chunks, Marshmallows Fondue can be basic to deliver and it’s undoubtedly exciting. The principal is to Use straightforward recipes as a result that you can pay back your period having fun with fondue and not stressing over turning out to be a complex recipe straight. Isn’t it season that your fondue pot turned a long lasting fixture on your countertop. You can totally free up some space for it by moving the crock pot into the closet.","directions":"","url":"https://recipe.bluelayer.org/recipe/1510/kitchen-area-mysteries-the-fondue-pot"},{"id":"1414","title":"Thin Eggnog Latte","ingredients":"1/2 cup of sturdy focused espresso
1/4 cup nonfat milk Far more sugar or sweetener to taste (further pts) Nutmeg *optional small fat whipped topping","directions":"Brew espresso or coffee Heat eggnog and add with milk. Employ the service of frothing wand little by little up and down, aspect to aspect right up until eggnog and milk is thick and foamed. (Or put in blender if you don’t contain a frothing wand). Pour espresso or coffee into mug, sweeten to taste and pour very hot eggnog mixture around the top. Sprinkle with nutmeg and love!","url":"https://recipe.bluelayer.org/recipe/1414/thin-eggnog-latte"},{"id":"1086","title":"A Coffe Retail store-The Perfect Business Portion","ingredients":"Consequently you comprise labored at a several of area espresso merchants, and labored for at small one of the \"chains\". You comprise put a business method alongside one another, and you consist of even attended some SCAA (Specialty Espresso Affiliation of The usa) conferences and/or seminars, and at present you contain found out the perfect vacation put. Just before signing your daily life absent, deliver certain that this desired destination extremely is constructive, and that there are no concealed limits on advertising and marketing or signage. I experienced one affected individual who opened up a very good searching espresso retailer contrary a brand name fresh grocery store. Sadly, the township generated him consider down his indicator since it violated some slight through-regulation. His business carefully dried-up and he experienced to conclude. An additional small, still Extremely large element, is trash. Who is reliable for its removing, and is the dumpster conveniently available? Uncover out currently, in a different way you may perhaps regret it afterwards. Too locate out if you consist of a monopoly in your procuring local/shopping mall/strip shopping mall/etcetera. The moment back again I contain a horror tale of a low proprietor who intended up a great exchange near an coffee cart located in a shopping mall. Anytime the shopping mall noticed how effective the cart was, they leased out a large House to a \"chain\", and did not renew the cart owner's use. I'm remaining unfavorable with all this sort of reviews due to the fact I need you to do well, and if you attempt to anticipate (and address) disorders in progress, your energies can be directed in direction of building the best cappuccino in the hood. And you should keep in mind that the ideal American community does NOT consume coffee, they consume multi-hued and flavoured cappuccinos/lattes. Simple check - how quite a few \"c\"s are there within cappuccino? As a result previously you are the very pleased lessee of an vacant coming up with. However is it Pretty vacant? Move identify a bug and rodent exterminator just before performing all the things else! AND At present, ahead of transferring out and acquiring applications you do not have to have (nonetheless it seems as a result \"great\" and \"neat\", and the salesman mentioned I would \"add\" into it!), make a decision on your menu. Do not be extremely bold, and try to remember that the health and fitness and fire inspectors will be viewing above your shoulder. Ingesting resolved on your menu, you can presently lay-out your retailer, and get started buying tools. DO NOT Comprise Applications Offered until YOU ARE Organized - it will accurately order filthy, and may possibly even grow to be destroyed. Deliver positive that you insure the level to the working day you indicator the rent. And, if you are fitting out in wintertime, deliver of course you add heat consequently that the pipes dress in't freeze and burst. And of study course create positive that your put is available to the handicapped. Not simply is it socially unconscionable not to deliver it readily available, it is in addition versus the regulation. Very well at present for the large second allow's transfer procuring for an coffee system. And by means of the path, I add experienced purchasers who comprise firmly informed me that they will require each an coffee gadget and a cappuccino gadget! However my persistence ordinarily breaks down at this stage. Do not order on selling price by yourself. Don't forget the golden info to try out anytime obtaining instruments and merchandise: Rate High quality Services Acquire 2 of the over, and value experienced far better not be one of them. Recall the variance within selling price involving both of those highlighted equipment will be significantly less than the value of a cappuccino for every working day (any time you amortize it previously mentioned a pair of a long time). The very first wonder your helpful local coffee salesperson need to inquire is \"What sizing drinks are you transferring to build and market?\" The instant surprise is \"How a great number of do believe that you will serve for each hour, both equally in top occasions and non-peaktimes?\" These 2 issues will then come to a decision how large an coffee unit you will need to have. If any one attempts to serve you everything bigger than a 2-neighborhood system, transfer on to the upcoming seller. Except you contain the coffee concession at Rome's (as in Rome, Italy's key railway station), you received't need to have anything at all larger than a 2-local community device. Try out the instruments; monitor references; and be certain that the tools vendor can accurately again up the ensure and consists of qualified support staff members and spare pieces. Much too, can they lend you a loaner if your instruments specifications to be serviced inside their store? Presently what relating to the espresso? At the time back again check out the references, and style the espresso (not on your residence system, still versus a correct professional brewer). Virtually all dependable espresso roasters will lend you month-to-month professional brewing instruments at no charge for as very long as you get their espresso - yet examine regardless of whether they will Deliver you services for that resources, and deliver confident their tools is reputable. And can your roaster Deliver all your espresso wants, or should really you invest in option coffees to choice resources? After all over again look at thoroughly, and style, flavor, style. Have on'T Fail to remember TEA. Keep in mind that 1 in 2 grownup purple-blooded Us residents do NOT consume espresso. Mathematically that approximates to 50%, as a result do not fail to remember tea (and iced tea for that subject). And of system your flavouring (of course, there is a \"U\" in flavouring) syrups. Foodstuff these types of as biscotti and muffins are not in my realm of experience - I just consume them. Still employ the exact same benchmarks for wanting out your provider(s). Create guaranteed that you contain a good deal of assistance and provider in opposition to faithful and unbelievably hardworking associate(s), loved ones and good friends, considering that you will be doing the job 24 hrs a working day, 7 times a 7 days to create the location glimpse Terrific, and to continue to keep it jogging as soon as it's open. And optimum sizeable, uncover a buyer the moment 12 weeks, considering that you will have to have the unwind!","directions":"","url":"https://recipe.bluelayer.org/recipe/1086/a-coffe-retail-store-the-perfect-business-portion"},{"id":"929","title":"A Quick Overall look At Espresso Historical past","ingredients":"Espresso is in all probability one of the highest outstanding drinks eaten via older people, but plenty of do not realize espresso historical past extremely perfectly. Comprehending coffee record will create you love that loaded aroma you take pleasure in as a result significantly. In accordance to Arabic legend an Arabian goat herder was relocating about his each day actions anytime all of a unexpected his flock of goats started out dancing near a green leafy plant. The plant looked to contain cherries expanding in opposition to it, the goat herder made a decision to offer this fruitful plant a consider. He observed that he was taking pleasure in a stimulating impression that authorized him to are living awake for hrs. At the time he enable other individuals within on his key, they started off making use of espresso for the exact same purpose. It is stated that when unveiled to a priest, he started out internet marketing espresso and its penalties for the duration of the monastery for ongoing prayer periods. small and behold, we experienced an eye opening beverage that would quickly come to be a continuous pick out me up preferred. Espresso Heritage Commences in Ethiopia Though countless believe that the goat herding legend as to be accurate inside learning coffees record, many others need to have a further proof than this to imagine in any time it arrived to speaking about the heritage of espresso. Experts contain figured out botanical proof that proves that espresso Arabica begun within Ethiopia and then was by some means taken to Yemen, in which it was then aided up in the Mecca inside one of the extremely initial espresso residences in historical past considering that the 6th century. It grew to become further more of a particular person most loved applied for fun, alternatively than inserting it to Use for its stimulating repercussions. The usa Enjoys It Any place it originated, espresso is a prominent conclusion of warm drinks. The selection of espresso properties open for business currently is outstanding. There is one on just about every corner in The united states and is served in a amount of substitute techniques. You can comprehend obtain espresso beverages warm or chilly, with or with out flavoring and it is manufactured to get. Several choose prompt espresso whenever serving espresso inside their properties. This displays simply just how significantly espresso consists of occur given that its background started. Espresso, Espresso, and Even further Espresso Previously it appears to be as whilst we are obsessed with espresso, you can obtain it just about everywhere. Espresso sweet, espresso ice cream, espresso syrup, espresso creamers and the list will move forward to expand. With espresso getting this sort of a preferred, did you at any time prevent to feel that we experienced an Arabian goat herder to believe for this wealthy tasting consume we all take pleasure in consequently significantly?","directions":"","url":"https://recipe.bluelayer.org/recipe/929/a-quick-overall-look-at-espresso-historical-past"},{"id":"886","title":"With regards to Gourmand Espresso","ingredients":"About Gourmand Espresso Connoisseur Espresso - Not Just Connoisseur Food items Gourmand Espresso, what is not to delight in? For all those who are hooked on espresso, Connoisseur espresso is what will become the working day off to a Great begin, and it selections us up in the center of the working day. Espresso contains been about for countless numbers of decades. Gourmand espresso Sad to say, consists of been over for significantly less than one hundred yrs, and it includes immediate turn out to be the beloved of thousands and thousands of espresso connoisseurs through the global. There are 1000's of alternative layouts of connoisseur espresso. This kind of add Colombian connoisseur espresso which incorporates a ambitious, potent taste, with a abundant aroma sure to meet each espresso husband or wife. There are in addition flavored connoisseur coffees, which add French Vanilla, Toasted Almond, Cookies and Crème, and Hazelnut. There are consequently innumerable solutions, that the Connoisseur Espresso fan will contain a extremely hard season picking out, The Gourmand Espresso partner can love specialty espresso these as Pumpkin Spice, a abundant savory espresso that is which includes a slash of pumpkin pie. This kind of patterns of gourmand coffees are not accessible 12 months spherical. There are Gourmand espresso retailer within each town and metropolis in the United Says, and in excess of the world wide. The utmost prominent of all the connoisseur espresso merchants are Dunkin Doughnuts, Starbucks, and Honey Dew Doughnuts. Each of Those people Connoisseur Espresso merchants specials the conventional cup of espresso, and the flavored coffees nevertheless every discounts a choice twist of their coffees. What over the Connoisseur espresso outlets that no person even realizes is a espresso retail store? The espresso stations that are in grocery retailers or in section retailers? All those store promote amazing gourmand espresso, nevertheless typically they are final by. After you do a Google search for connoisseur espresso, you will obtain that there are a amount of Web web-sites that are devoted to connoisseur espresso. The Web websites offer you bargains and discounted exactly for hoping their espresso. People deals consist of a unique fashion of espresso producer intended primarily for one brand name of gourmand espresso. Even though at the rear of throughout little metropolis The us, and a roadside espresso retail store pops up on the horizon, one can think about how the greater chains bought started out. The much larger connoisseur espresso suppliers consist of groups of espresso roasters who are committed to producing clean and mouth watering flavors of espresso. The Gourmand Espresso customer will absolutely seem ahead to all of the fresh flavors that are made. The genuine Gourmand Espresso shopper will push out of their direction to test a perfect cup of gourmand espresso that they read point out of possibly within communication or for the duration of a group. Actually at any occasion, putting on or in another way, higher education of experienced, there are connoisseur espresso outlets all over the place. The Connoisseur Espresso buyer will surely overall look in advance to all of the fresh flavors that are developed. Any time you are creating gourmand espresso at residence, you will want full espresso beans, (grinding the beans particularly ahead of brewing insures the freshest espresso) fresh new spring water, light cream and sugar. This kind of are the mystery ingredients for the freshest, ideal tasting cup of espresso you will at any time flavor.","directions":"","url":"https://recipe.bluelayer.org/recipe/886/with-regards-to-gourmand-espresso"},{"id":"772","title":"Chocolate Sorbet","ingredients":"2
1/4 cups water
1/2 cup sugar Pinch of salt
1/2 cup unsweetened cocoa powder
1/4 tsp natural vanilla extract
1/4 cup freshly brewed coffee","directions":"In a saucepan, add fifty percent the water, sugar, salt, and cocoa powder, and very hot in excess of medium heat. serve to a finish boil whilst whisking, then stop warm to small, and simmer for 30 seconds. Remove against the warm, and add the vanilla and coffee, and stir. Stir in the remaining water. Move the blend to a bowl, and chill in the fridge until chilly, over an hour. Whilst chilled, freeze in your ice cream company in accordance to the manufacturer’s guidance. Makes 2 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/772/chocolate-sorbet"},{"id":"694","title":"A Bunn Espresso Producer - Its The Most straightforward!","ingredients":"Each time it arrives to brewing espresso for tiny or superior crowds, the Bunn espresso manufacturer is ranked one of the most straightforward. Purchasers will locate a Bunn espresso manufacturer not just within houses, however moreover in comfort and ease outlets, workplaces, accommodations, and dining establishments and even cruise ships. Bunn is a top model of espresso manufacturers in the worldwide, with expert services to around 90 international locations more than the world. Bunn espresso brands are produced for house, professional and commercial use. Their outstanding excellent and strong style can make them a preferred with equally minor and large organizations. Bunn started off in the espresso business in the late 1950's, founding the Bunn-O-Matic Enterprise. in the early 1960's, Bunn was the 1st to introduce the paper espresso filter and the fresh layout of 'automated drip' coffee makers. Each consequently slowly and gradually, the outdated formed percolator design espresso brewer created direction for the fresh new automated drip espresso producer that's continue to within broad Use presently. Bunn in acknowledged for their perfect espresso manufacturers, and their level of popularity is perfectly recognised in the course of the entire world for their premium brewing and beverage resources and buyer support. Nowadays, Bunn designers progress to churn out fresh espresso brands that can generate not basically very good espresso still furthermore coffee and juice drinks. A Bunn espresso manufacturer maintains a water reservoir that retains water at an utmost brewing temperature of in excess of 200 amounts for commercial brewers, whilst a dwelling variation will simply just heat water until it reaches the espresso basket for safer seek the services of. A Bunn espresso company can brew a Great cup of espresso inside regarding 3 minutes, despite the fact that optimum espresso companies just take 2 times as extended, or until all the water is made use of up, producing for a added sour tasting espresso. And with highest espresso producers, nonetheless not a Bunn, water drips all through the espresso in the basket inconsistently, even though with a Bunn espresso company, a spray brain layouts will become all of the espresso saturated inside get to make an even tasting brew. Even if you put on't recognize everything in excess of alternate espresso brands, a espresso drinker will be ready to taste the big difference about espresso brewed in a inexpensive espresso company and a Bunn espresso producer. The house model of a Bunn espresso manufacturer bargains a straightforward black or white design and style in a reasonably sized espresso manufacturer that will maintain over 10 cups of espresso. It will come with a sliding lid for straightforward achieve to the espresso and water reservoir, and will brew the total pot of espresso in relating to a few minutes. A stainless metallic water reservoir retains the inner temperature of the water at an wished-for temperature for a exceptional pot of espresso. A substitute will change the warm off in the reservoir even though a warming plate retains espresso heat without scalding. For a best cup of espresso each individual season you brew, try out a Bunn espresso manufacturer. Fairly priced and constructed in a wide range of layouts and products, Bunn espresso manufacturer brands add focused them selves to espresso for many years. For the excellent cup of espresso you've tasted in a long year, consider a cup against a Bunn espresso producer.","directions":"","url":"https://recipe.bluelayer.org/recipe/694/a-bunn-espresso-producer-its-the-most-straightforward"},{"id":"543","title":"Pumpkin Spiced Latte","ingredients":"1
1/2 cups bodyweight
absolutely free milk
2 tsp vanilla extract
1/2 tsp pumpkin pie spice
2 tsp sugar or sugar
alternate (to taste)
1/4 cup of coffee (or
1/2 cup potent brewed espresso is effective) Weight no cost whipped topping Pumpkin pie spice for topping","directions":"In a little pan add milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Remove against heat, stir in vanilla. Applying an immersion blender, add till comfortable (or whisk properly with a twine whisk) Pour into 2 mugs, add the very hot coffee and top with pounds absolutely free whipped cream and a dash of pumpkin pie spice on ultimate.","url":"https://recipe.bluelayer.org/recipe/543/pumpkin-spiced-latte"},{"id":"283","title":"4 Uncomplicated Rules for Developing Iced Espresso Beverages at House","ingredients":"A huge chill is sweeping the espresso market as iced espresso drinks financial gain acceptance. In accordance to the Countrywide Espresso Affiliation, the proportion of Us residents who consume iced espresso drinks enhanced to 20 p.c in 2003 to 29 p.c in 2004. Right after the reputation of cappuccinos and mocha lattes, customers are understanding that espresso is simply just as scrumptious - and even extra fresh - at the time helped chilly. Iced espresso can be as basic to plan as iced tea. A number of options, this sort of as flavoring syrups, chilly milk, chocolate and spices, enable you to deliver tailored espresso concoctions that are simply as tasty as these helped in your preferred restaurant. Drinks these types of as iced vanilla mocha, iced rum espresso and iced latte are simple to create at household. In this article are some suggestions for fresh new iced espresso beverages. * Pour the flavoring syrup into the cup very first. To in depth the consume, pour inside coffee or espresso, then the ice, and top it off with chilly milk. * Wear't allow for your beverage grow to be watered down. Neat your favourite espresso beverage with ice cubes manufactured versus new-brewed espresso as an alternative of water. * Employ the service of a gadget that Makes a large high quality espresso or coffee. The Capresso coffeeTeam Luxe, for illustration, grinds espresso beans specifically right before brewing and will allow you to deal with the strength of your espresso. * Be imaginative. add a custom-made contact to your iced espresso drinks with whipped cream, chocolate shavings, nutmeg or cinnamon.","directions":"","url":"https://recipe.bluelayer.org/recipe/283/4-uncomplicated-rules-for-developing-iced-espresso-beverages-at-house"},{"id":"247","title":"Common Foodstuff Allergic reactions","ingredients":"Do you suspect that you might be agony from a foods allergy? Or, do you comprehend an individual who does add a food allergy? If you do, you could be on the lookout for added content. Under some of the well-liked food allergic reactions are listed, as nicely as content on those allergy symptoms. Milk is a preferred foods that plenty of Those people consist of allergic reactions much too. Unfortunately, milk is a merchandise that is learned in lots of meals, especially bakery items. The favourable news, even so, is that milk is rather simple to replace. There are a number of substitutes that can be applied as an resolution Though baking. As for the products that need to be checked, it is critical to talk with a person who performs in the deli. Did you notice that lots of delis Use the similar reducing tools for both cheese and meat? It is furthermore essential to communicate with the chefs at a cafe. Plenty of dining places Use butter to grease up a grill or to add style to some meats, including steaks. Far too, be on the lookout for casein on food items labels. Casein is a derivative of milk and it can bring about some allergy people to add a reaction. Eggs are an additional well-liked merchandise that countless Those add allergic reactions to. The Excellent news is that people who add an egg allergy can use a amount of different substitutes, specifically for baking. Did you recognize that yeast, oil, baking powder, and gelatin can often be made use of? You can locate exact recipes online or in books, particularly cookbooks, that are constructed for those with foods allergic reactions. As for the products that really should be checked, these who put up with in opposition to an egg allergy need to Use warning with egg substitutes. Egg substitutes aren’t always made for these with egg allergic reactions. Be guaranteed to check out to generate guaranteed that egg whites are not utilized. Also, did you recognize that eggs are at times employed to deliver the foam topping for coffee beverages. Pasta is a further well-liked and unforeseen source of eggs. Yet another popular foods allergy that lots of suffer from is that of a peanut allergy. However, peanut allergies are acknowledged to result in the most severe reactions. If you experience versus or if your youngster suffers in opposition to a peanut allergy, it is necessary to progress with caution. All labels should be read. As for the goods that should be checked, almost everything really should be checked. It is not unusual for certain food stuff to arrive in option forms, including in which peanuts are involved. Individuals substitute forms, where peanuts are provided, may all be generated on the exact machines. That is why all labels really should be read. It is additional large to be very careful of sweet and bakery products. Fish allergy symptoms are moreover relatively preferred. Fish allergic reactions occur in a amount of choice formats. Some people today just have allergic reactions to sure fishes. It is recommended that you talk with a medical professional to view if exclusive exams can be performed. If not, it could possibly be ideal to stay on the protected facet and prevent all fish items. As for which products and solutions should be avoided, it is a optimistic concept to check all labels. With that remaining mentioned, it is crucial to move forward with caution once feeding on out. You in no way comprehend what food stuff are manufactured on the exact grills or cooking ingredients. On top of that, did you know that some salad dressing and relishes are designed with fish products? Wheat allergy symptoms are a further popular allergy that a great number of endure in opposition to. The optimistic news is that there are a selection of possibilities that can be employed within baking. Those people solutions add rice flour and corn flour, particularly to standing a pair. As for what need to be checked with a wheat allergy, everything need to be checked. Though examining foods labels, you will obtain that countless state that wheat may well be Give. If that is the situation, it is great to avoid. Did you far too realize that some ice creams are made with wheat? top are not, nonetheless it is nonetheless a clever notion to observe all food labels.","directions":"","url":"https://recipe.bluelayer.org/recipe/247/common-foodstuff-allergic-reactions"},{"id":"244","title":"4 Patterns of Tea: How is Each individual One Generated","ingredients":"Tea is one of the highest notable once foods drinks in the planet, still continue to Quite few people are informed that there are 4 inherently choice flavours and models of tea one can identify in about every grocery store. Each tea is produced out of alternative ingredients and each individual tea consists of its benefits and cons. I will explain. What you must normally keep in mind is that there are simply just four designs of tea. 1) Black tea 2) Green tea 3) White tea 4) Oolong tea All such are created against the leaves of the Camellia sinensis, much too recognized as the tea plant. Other organic infusions this kind of as chamomile tea, ginger tea or crimson tea designed of rooibos leaves are disqualified as types of tea for the reason that the tea plant is not incorporated inside their producing. The difference about the four tea dissimilarities lies in the course of action of manufacturing them. Within addition, each and every design and style of tea is made up of a different flavor and unique health added benefits. 1) Black Tea The strong flavored burnt Sienna colored scorching beverage is the optimum notable style of tea in the West. Possibly aided with a Squeeze lemon or excess milk and a dice of sugar, the cup of black tea is chapter of daily tea ceremonies that just take Area globally. Black tea is generated of greatly oxidized Camellia sinensis leaves. Even though served undeniable, it includes no energy, carbs, or fats. A cup of black tea features further caffeine than any other types of tea however less than in any cup of coffee. 2) Green Tea The frivolously oxidized tea contains been distinguished inside China, Japan and Korea for hundreds of years. Recently, rumors on its physical fitness advantages amplified its acceptance in the West as very well. It includes been proven that ingesting green tea can low cholesterol, keep away from cancer, boost metabolic rates and be productive in assortment of other disorders and diseases. The green tea is lightly oxidized, dried, nevertheless not fermented. It is often served simple, without sugar or milk. Simply because some of the green tea variants style a little bit bitter, it should be brewed in decrease temperature than the boiling issue. 3) White Tea White tea is rarer and far more expensive than the other designs of teas pointed out above. Originated in the Fujian province of china, the white tea is designed of more youthful Camellia sinensis leaves, which go all through a long procedure of steaming or frying, inactivate fermenting and drying. Simply because the leaves are harvested despite the fact that the buds are still lined by means of white hair, it is named white tea. White tea consists of the top gentle, lovable flavor than the other versions of tea. Also, it involves the smallest total of caffeine and the biggest amount of antioxidant that assistance avert most cancers. 4) Oolong Tea The regular Chinese tea is the well known associate of Chinese foods these kinds of as dark sum and chop suey in American Chinese restaurants. The oolong tea, black dragon in Chinese, bought its standing soon after its very long, dark popular leaves that overall look which includes wild black dragons once brewed. The exceptional style of the oolong tea is accomplished by means of a extensive method that features sunlight drying of the Camellia sinensis leaves, light oxidization, cooling and drying methods. The outcome is a lighter style than the outstanding black tea and more powerful than the delicate green tea.","directions":"","url":"https://recipe.bluelayer.org/recipe/244/4-patterns-of-tea-how-is-each-individual-one-generated"},{"id":"130","title":"Pumpkin Spiced Latte","ingredients":"One particular
1/2 cups weight
absolutely free milk
Two tsp vanilla extract
1/2 tsp pumpkin pie spice
2 tsp sugar or sugar
alternative (to taste)
1/4 cup of coffee (or
1/2 cup powerful brewed espresso works) Fat free of charge whipped topping Pumpkin pie spice for topping","directions":"In a very little pan add milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Eliminate in opposition to warm, stir in vanilla. Employing an immersion blender, mix until smooth (or whisk properly with a twine whisk) Pour into 2 mugs, add the sizzling coffee and top with bodyweight totally free whipped cream and a dash of pumpkin pie spice on final.","url":"https://recipe.bluelayer.org/recipe/130/pumpkin-spiced-latte"},{"id":"109","title":"Extraordinary Flour-less Brownies","ingredients":"1 (14 oz) canned low-sodium black beans, rinsed
and drained
Two large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 tablespoon unsweetened
almond milk (or dairy, skim)
One teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of freshly ground espresso or instantaneous coffee
A single cup semisweet chocolate chips, divided (Hershey’s)","directions":"Preheat the oven to 350° F. Grease a nonstick 9 x 9-inch sq. baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Mix the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender right up until tender and pour into a bowl. Fold inside 1/2 cup chocolate chips until merged. Pour the brownie batter into the written pan. Sprinkle the remaining chocolate chips flippantly above the top of the brownies. Bake the brownies until a toothpick arrives out fresh new, regarding Thirty to 32 minutes. Make it possible for the brownies to amazing comprehensively just before cutting them into squares.","url":"https://recipe.bluelayer.org/recipe/109/extraordinary-flour-less-brownies"},{"id":"26","title":"Eggnog Latte","ingredients":"Two shots coffee or
1/2 cup of sturdy concentrated coffee
1/4 cup nonfat milk
A lot more sugar or sweetner to taste (extra pts) Nutmeg *optional decreased pounds whipped topping","directions":"Brew espresso or espresso. Warm eggnog and combine with milk. use frothing wand bit by bit up and down, side toward facet until eggnog and milk is thick and foamed. (Or put in blender if yourself don’t add a frothing wand). Pour coffee or espresso into mug, sweeten to taste and pour scorching eggnog mixture about the ultimate. Sprinkle with nutmeg and enjoy!","url":"https://recipe.bluelayer.org/recipe/26/eggnog-latte"}]